Corn On The Cob With Aleppo-Garlic Butter - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.
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.
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.