Slow-Roasted Corn On the Cob

Ingredients

• ¼ pound unsalted butter
• 1 teaspoon hot red pepper sauce
• 1 tablespoon fresh lime juice
• 12 ears of corn, silk removed, husks intact

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    381 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 8 grams protein; 40 milligrams cholesterol; 35 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Process the butter, pepper sauce and lime juice in a food processor until combined. Transfer to a piece of wax paper, roll into a log about 1 inch in diameter and chill in the freezer.
2. Gently peel back the leaves of each ear of corn. Slice the butter mixture in i-inch-thick slices. Rub each ear with 1 slice of the butter. Pull the husks back up, tie with butcher’s twine and grill over a low charcoal fire for about 30 minutes.