SPICED CORN ON THE COB RECIPES

Name: Spicy Corn on the Cob
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 2 large ears sweet corn; 1 tablespoon olive oil; 1 tablespoon butter; 1 jalapeno pepper, seeded and minced; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper

SPICY CORN ON THE COB RECIPE: HOW TO MAKE IT

Spicy Corn on the Cob Recipe: How to Make It image

“Being from Louisiana, we like everything hot…even our vegetables,” writes Glenda Ardoin from Hessmer. “This is one of our summer favorites.”

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 large ears sweet corn
1 tablespoon olive oil
1 tablespoon butter
1 jalapeno pepper, seeded and minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

Nutrition Facts : Calories 191 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 72mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

SPICED CORN ON THE COB RECIPE - FLOYD CARDOZ | FOOD & WINE

Spiced Corn on the Cob Recipe - Floyd Cardoz | Food & Wine image

Plus: More Vegetable Recipes and Tips

Provided by Floyd Cardoz

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons canola oil
1 tablespoon coriander seeds
½ cinnamon stick
½ tablespoon allspice berries
½ teaspoon turmeric
½ teaspoon cracked black pepper
½ dried red chile
1 medium shallot (coarsely chopped)
2 teaspoons finely chopped fresh ginger
1 gallon water
4 ears of corn (shucked)
1 teaspoon ground cumin
1 teaspoon chaat masala (see Note)
1 teaspoon kosher or coarse sea salt
½ teaspoon cayenne pepper
3 tablespoons melted unsalted butter
2 tablespoons fresh lime juice

Steps:

In a large saucepan, heat the canola oil. Add the coriander seeds, cinnamon stick, allspice berries, turmeric, cracked black pepper and dried chile and cook over moderate heat until fragrant, about 1 minute. Add the shallot and ginger and cook, stirring, until softened, about 2 minutes. Add the water and bring to a boil over moderate heat. Cover and simmer for 20 minutes. Add the corn and simmer, uncovered, until tender, about 5 minutes.
Meanwhile, in a small skillet, toast the ground cumin over moderate heat until fragrant, about 10 seconds. Scrape the cumin into a small bowl and let cool. Stir in the chaat masala, salt and cayenne.
Brush the corn with melted butter and drizzle with the lime juice. Sprinkle the spiced salt over the corn and serve at once.

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