In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. "Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn," she says.
- 8 medium ears sweet corn
- 2 tablespoons butter
- 1/4 teaspoon chili powder
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon cornstarch
- 1/4 cup reduced-sodium chicken or vegetable broth
- In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender.
- Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter. Yield: 8 servings.
Originally published as Cajun Buttered Corn in Light & Tasty August/September 2005, p43
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