Ember-roasted corn on the cob

Name: Ember-roasted corn on the cob
Ingredients: 2 ears of corn; 10 g butter

Children - Ember-roasted corn on the cob by Zaharia A. - Recipia

Ember-roasted corn on the cob gets browned spots, while the kernels stay tender and lightly smoky. Butter melts between the hot kernels, and you eat it right off the cob while the kernels are still juicy. I choose ears with plump kernels almost to the tip. Prep: 2 minutes. Cook: 15 minutes. Total time: 17 minutes. Servings: 2. About 180 kcal and 5 g of protein per serving.

Ingredients

2 ears of corn
10 g butter

Preparation

1. Remove the husks and silk from the two ears. 2. Lay the corn on a bed of embers and roast for 15 minutes, turning it now and then, until the kernels are tender and browned spots appear. 3. While it’s hot, brush it with 10 g of butter and serve right away.

Notes

I serve it alongside baked potatoes or grilled vegetables; it has something of a potato baked in the embers about it, except you eat the kernels straight off the cob. Butter contains dairy; for a dairy-free option, brush the corn with 10 g of olive oil. Ears with green husks and plump kernels all the way to the tip are usually more tender, while thick ones may need a few extra minutes. I make the corn just before the meal, because the butter melts on the hot cob. If there’s any left, keep it in the fridge for up to 3 days.