Corn on the Cob With Aleppo-Garlic Butter

Alex Guarnaschelli

• Ready In: 20 mins
• Serves: 6

Ingredients

•  kosher salt
• 6  ears corn, shucked
• 2  tablespoons sugar
• 4  tablespoons unsalted butter
• 2  tablespoons  packed dark brown sugar
• 6  medium garlic cloves, grated
• 1  tablespoon aleppo pepper

Directions

1. Preheat oven to 350°F.
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. 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. 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.