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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


  • 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


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

Reviews for Spicy Corn on the Cob

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ms11145 User ID: 1604521 252634
Reviewed 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 User ID: 7329112 63631
Reviewed Feb. 5, 2014

"Very good recipe"

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