“Being from Louisiana, we like everything hot…even our vegetables,” writes Glenda Ardoin from Hessmer. “This is one of our summer favorites.”
- 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
- 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.
Originally published as Spicy Corn on the Cob in Cooking for 2 Summer 2006, p31
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Reviewed Feb. 5, 2014
"Very good recipe"