Jalapeño Butter Bath Corn On The Cob
A delicious twist on a classic summer favorite combining the sweetness of fresh corn with the spicy kick of jalapeños in creamy butter.
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.
Notes
Allow leftovers to cool and store in an airtight container 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.