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Spicy Corn on the Cob

 Spicy Corn on the Cob
“Being from Louisiana, we like everything hot…even our vegetables,” writes Glenda Ardoin from Hessmer. “This is one of our summer favorites.”
2 ServingsPrep/Total Time: 15 min.


  • 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.
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.