- 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.
Reviews forSpicy Corn on the Cob
"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."
"Very good recipe"