Slow-Roasted Corn On the Cob

• 1/4 pound unsalted butter
• 1 teaspoon hot red pepper sauce
• 1 tablespoon fresh lime juice
• 12 ears of corn, silk removed, husks intact

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

butter, hot red pepper sauce, lime juice, corn

Taken from cooking.nytimes.com/recipes/7526 (may not work)