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Spicy Corn on the Cob Recipe

Spicy Corn on the Cob Recipe

“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. YIELD:2 servings

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

  • 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.

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.