Slow-Roasted Corn On the Cob

1. 1

   Process the butter, pepper sauce and lime juice in a food processor until combined.

2. 2

   Transfer to a piece of wax paper, roll into a log about 1 inch in diameter and chill in the freezer.

3. 3

   Gently peel back the leaves of each ear of corn.

4. 4

   Slice the butter mixture in i-inch-thick slices.

5. 5

   Rub each ear with 1 slice of the butter.

6. 6

   Pull the husks back up, tie with butcher's twine and grill over a low charcoal fire for about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.