Spicy Corn on the Cob Recipe

Spicy Corn on the Cob Recipe photo by Taste of Home

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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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Spicy Corn on the Cob Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

2 large ears sweet corn
1 tablespoon olive 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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

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