Jalapeño Butter Bath Corn On The Cob
Jalapeño Butter Bath Corn On The Cob
Jalapeño Butter Bath Corn On The Cob is a delicious twist on a classic summer favorite. This simple and flavorful recipe combines the sweetness of fresh corn with the spicy kick of jalapeños, all enveloped in rich, creamy butter. Whether you’re hosting a barbecue, enjoying a picnic, or just treating yourself to a seasonal dish, this corn on the cob is sure to impress!
Why Make This Recipe
Adding jalapeños to butter creates a unique flavor that takes traditional corn on the cob to the next level. This recipe is not only easy to prepare but also makes for a delightful side dish or snack. The combination of the buttery corn and the zing from the jalapeños creates a perfect balance, making this dish a crowd-pleaser. Plus, it’s quick to prepare, making it perfect for busy weeknights or casual summer gatherings.
How to Make Jalapeño Butter Bath Corn On The Cob
Follow this step-by-step guide to prepare your Jalapeño Butter Bath Corn On The Cob:
Ingredients
- 4 ears of corn, husked
- 1/2 cup unsalted butter
- 2 jalapeños, diced
- 1 teaspoon garlic powder
- Salt to taste
- Lime wedges (for serving)
Directions
- In a saucepan, melt the butter over medium heat.
- Add the diced jalapeños and garlic powder, stirring until fragrant (about 2 minutes).
- In a large pot, bring salted water to a boil. Add the husked corn and cook for about 5-7 minutes, or until tender.
- Carefully remove the corn from the pot and allow it to drain.
- Pour the jalapeño butter mixture over the drained corn, ensuring each ear is well coated.
- Serve immediately with lime wedges on the side for an added zesty flavor.
How to Serve Jalapeño Butter Bath Corn On The Cob
When serving Jalapeño Butter Bath Corn On The Cob, present it on a large platter to showcase its vibrant colors. Offer lime wedges for guests to squeeze over their corn for an extra burst of freshness. This dish pairs wonderfully with grilled meats, salads, or can stand alone as a satisfying snack.
How to Store Jalapeño Butter Bath Corn On The Cob
If you have leftovers, let the corn cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stove, ensuring it’s heated through before serving again.
Tips to Make Jalapeño Butter Bath Corn On The Cob
- Adjust Heat Level: If you prefer a milder flavor, use fewer jalapeños or remove the seeds before dicing.
- Add More Flavor: Experiment with additional spices such as chili powder or cumin for an added depth of flavor.
- Fresh Corn: Choose the freshest corn available to get the sweetest taste, ideally in season for the best results.
Variations
- Herb-Infused Butter: Consider adding fresh herbs like cilantro or parsley to the butter for an extra layer of flavor.
- Cheesy Twist: For a cheesy variant, sprinkle grated Parmesan or cotija cheese over the butter-coated corn before serving.
- Vegan Option: Substitute unsalted butter with plant-based butter to create a dairy-free version of this dish.
FAQs
1. Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just cook it according to the package instructions before following the recipe.
2. How long does it take to cook corn on the cob?
Cooking corn on the cob typically takes between 5-7 minutes in boiling water, depending on how tender you prefer it.
3. Can I prepare the jalapeño butter ahead of time?
Absolutely! You can prepare the jalapeño butter in advance and store it in the refrigerator. Reheat it before pouring over the corn.
Enjoy making this flavorful Jalapeño Butter Bath Corn On The Cob, and watch your friends and family rave about this tasty side dish!
Jalapeño Butter Bath Corn On The Cob
Ingredients
For the corn
- 4 ears ears of corn, husked Choose the freshest corn available.
- 1/2 cup unsalted butter Substitute with plant-based butter for a vegan option.
- 2 jalapeños, diced Adjust quantity for desired heat level.
- 1 teaspoon garlic powder
- Salt to taste
- Lime wedges (for serving)
Instructions
Preparation
- In a saucepan, melt the butter over medium heat.
- Add the diced jalapeños and garlic powder, stirring until fragrant (about 2 minutes).
- In a large pot, bring salted water to a boil. Add the husked corn and cook for about 5-7 minutes, or until tender.
- Carefully remove the corn from the pot and allow it to drain.
- Pour the jalapeño butter mixture over the drained corn, ensuring each ear is well coated.
- Serve immediately with lime wedges on the side for an added zesty flavor.
