Jalapeño Honey Butter Bath Corn
A delicious twist on classic corn on the cob, this recipe combines sweet honey, spicy jalapeños, and creamy butter for a flavorful summer treat.
Ingredients
Main ingredients
- 4 ears ears of corn, husked
- 0.5 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
- 2 tablespoons honey For a unique flavor, consider using maple syrup instead.
- 1-2 pieces jalapeños, finely chopped Adjust the amount based on spice preference. Remove seeds for less heat.
- Salt, to taste
- Black pepper, to taste
Instructions
Cooking
- Boil a large pot of water and add the corn. Cook for about 5-7 minutes until tender.
- While the corn is cooking, mix the softened butter, honey, and chopped jalapeños in a bowl until well combined.
- Remove the corn from the pot and shake off excess water.
- Coat the corn with the jalapeño honey butter mixture.
- Season with salt and black pepper to taste.
- Serve warm and enjoy!
Notes
If you have leftovers, store them in an airtight container in the refrigerator. It's best enjoyed fresh within 1-2 days. Reheat in the microwave or on the grill to restore flavor. For added flavor, try incorporating garlic powder, lime juice, or fresh herbs like cilantro.