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    You are in: Home / Recipes / Corn on the Cob With Aleppo-Garlic Butter Recipe
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    Corn on the Cob With Aleppo-Garlic Butter

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Brookelynne26's Note:

    Alex Guarnaschelli

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring a large pot of water to a boil and salt heavily, as you would pasta water. Drop the corn and white sugar in the pot and cook for about 5 minutes. Transfer to a kitchen towel to drain.
    3. 3
      Prepare the butter: In a small saucepan, gently melt the butter. Use a small whisk to incorporate the brown sugar, garlic, and aleppo pepper. Simmer for a few seconds, stirring until it forms a paste. The butter will try to separate, keep whisking to hold it together.
    4. 4
      Roast the Corn: Lightly brush the ears of corn with the butter mixture on all sides. Arrange in a single layer on a baking sheet. Roast until they start to brown, 8 to 10 minutes. Remove from oven and brush with the remaining butter.

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    Nutritional Facts for Corn on the Cob With Aleppo-Garlic Butter

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.3
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 5.1 g
    Cholesterol 20.3 mg
    Sodium 4.0 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 2.9 g
    Sugars 14.0 g
    Protein 4.3 g

    The following items or measurements are not included:

    aleppo pepper

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