I usually grill fresh corn-on-the-cob, but I thought I’d try something a bit different and boil it instead. I wasn’t going to let all that great corn flavor disappear into the water and leave me with bland corn. Nope, a little spiced corn on the cob was in order. By simply adding a nice hot pepper (or two, really) to the water while you cook the corn, you infuse the cobs with a great spiciness. And the butter doesn’t hurt the flavor either, that’s for sure!
Don’t add too much water to the pot when simmering the corn. The more water, the more diluted the flavors will be, so add just enough to cover the cobs. If Scotch bonnet peppers scare you, just substitute jalapenos. No need to stem them, seed them or chop them. Just toss them into the pot.
Also try my corn cob pops.
Spiced Corn on the Cob
- 8 ears fresh corn shucked
- 1 tablespoon Kosher salt
- 1 tablespoon ground black pepper
- 1 Scotch bonnet pepper any hot pepper will do, or 1 teaspoon hot sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic
- Cut corn ears in half and place into a large pot.
- Add just enough water to cover the corn.
- Add the remaining ingredients.
- Bring to a boil over high heat.
- Cover and reduce heat to a simmer and simmer for 30 minutes, rotating corn on occasion.
- Remove from pot, let cool slightly, and serve.
Nutritional values are approximate.