Spicy Corn on the Cob Recipe

Spicy Corn on the Cob Recipe
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“Being from Louisiana, we like everything hot…even our vegetables,” writes Glenda Ardoin from Hessmer. “This is one of our summer favorites.”

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  • 2 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 2 large ears sweet corn
  • 1 tablespoon Crisco® Light Olive Oil or Canola Oil
  • 1 tablespoon butter
  • 1 jalapeno pepper, seeded and minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  • Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
  • Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture. Yield: 2 servings.

Nutrition Facts: 1 ear of corn equals 191 calories, 14 g fat (5 g saturated fat), 15 mg cholesterol, 72 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Spicy Corn on the Cob published in Cooking for 2 Summer 2006, p31

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