Spicy Corn on the Cob
Total TimePrep/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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 191 calories, 14g fat (5g saturated fat), 15mg cholesterol, 72mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 3g protein.
Aug 22, 2019
I replaced oil with more butter and rather than melting mixture, I did our typical ‘slather, wrap, and grill’ method. Very tasty corn!
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.
Feb 5, 2014
Very good recipe