SLOW-ROASTED CORN ON THE COB
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 35 milligrams, Sugar 10 grams, TransFat 1 gram
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