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