Jalapeño Butter Bath Corn on the Cob
Jalapeño Butter Bath Corn on the Cob is a simple yet irresistible upgrade to classic corn—each ear comes out tender, juicy, and infused with rich, spicy, buttery flavor. This method transforms ordinary corn into something spectacular, coating every kernel with a silky, savory bath that enhances natural sweetness while adding just the right touch of heat. It’s a game-changing technique that feels indulgent but takes only minutes to prepare.
The buttery bath is the heart of the recipe. A blend of melted butter, milk or cream, jalapeño slices, and warm seasonings creates a luscious base that gently simmers the corn without boiling it, preserving both texture and flavor. As the corn soaks, it absorbs subtle jalapeño heat, rich buttery notes, and a little sweetness if you choose to add sugar. Chili flakes or hot honey introduce optional kick, making this dish as mild or fiery as you like.
Whether served alongside grilled meats, tacos, or your favorite summer salads, this corn becomes an instant family favorite—full of bold, comforting flavor that keeps everyone coming back for more. A final drizzle of jalapeño butter on top brings everything together with restaurant-quality richness.
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To take the flavor even further, finish each ear with fresh lime and a dusting of Tajín for bright, zesty, irresistible street-corn energy.
Servings and Timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes
Ingredients
- 6 ears of corn, husked
- 1 stick (1/2 cup) salted butter
- 2 cups milk or heavy cream
- 1–2 jalapeños, sliced (remove seeds for less heat)
- 1 tbsp chili flakes or hot honey (optional)
- 1 tbsp sugar (optional for enhanced sweetness)
- Salt and pepper to taste
Instructions:
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