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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.”
  • 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


  • 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 Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 191 calories, 14g fat (5g saturated fat), 15mg cholesterol, 72mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 3g protein.

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  • cynandtom
    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!

  • ms11145
    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
    Feb 5, 2014

    Very good recipe