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Spiced Corn on the Cob
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!
Course Side
Cuisine American
Keyword corn-on-the-cob, spicy
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 8 servings
Calories 120 kcal
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.
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 11 mg | Sodium: 887 mg | Potassium: 264 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 316 IU | Vitamin C: 8 mg | Calcium: 10 mg | Iron: 1 mg