Corn on the Cob with Aleppo-Garlic Butter
Ears corn come together in this Syrian side dish, fragrant with aleppo pepper and roasted in the oven.
20 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Cook 20 min · 20 min total
- easy
- 1
Preheat oven to 350°F. 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.
- 2
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.
- 3
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
