Spicy Corn on the Cob Recipe
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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.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 191 calories, 14g fat (5g saturated fat), 15mg cholesterol, 72mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 3g protein.


  1. Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
  2. 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.
Originally published as Spicy Corn on the Cob in Cooking for 2 Summer 2006, p31

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ms11145 User ID: 1604521 252634
Reviewed Aug. 13, 2016

"Spicy. The way we like It! The only thing I do differently is that I cook the corn in the microwave. ...about 2 to 3 minutes per ear depending on size. I shuck it afterwards. Silk and everything comes off cleanly."

GirishKatta User ID: 7329112 63631
Reviewed Feb. 5, 2014

"Very good recipe"

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