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Spiced Corn on the Cob
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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
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 120kcal
Author Based on a recipe from Martha Stewart

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

Use a jalapeno for a less-spicy version.

Nutrition

Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 887mg | Potassium: 264mg | Fiber: 2g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg