If you’re a fan of corn on the cob, this might very well become your new favorite way to make it! Butter, honey, cream, and jalapenos add so much amazing flavor to the corn, and you get sweet, spicy, savory, creamy flavors in every bite of this delicious corn on the cob.
Adjust the jalapeno quantity if you want it milder or more spicy and try different kinds of honey too, such as wildflower honey or clover honey – whatever you happen to have in the pantry will work. You can also adjust the amount of honey used, depending whether you want it sweeter or less sweet.
The corn absorbs the flavors of the cream, honey, jalapenos, and butter just perfectly. Whatever you choose to serve this corn on the cob with – ribs, grilled chicken, shrimp, a juicy steak, or something else – you’re going to love every single mouthful.
Why You’ll Love the Recipe:
This is no ordinary corn on the cob recipe! Instead the corn is cooked in honey, cream, butter, and jalapenos until tender. You pour away the liquid as the flavors will have soaked into the corn by the time it’s done.
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How to Serve It:
Enjoy this with any kind of protein you’re serving – ribs, steak, chicken – anything goes!
Can You Make It Ahead?
No it’s best served fresh.
Storage Instructions:
Leftovers will keep for up to 2 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use frozen or canned corn if you can’t get fresh (fresh is best though!) You might like to add some crumbled cotija cheese over the finished corn on the cob.
Jalapeno Butter Bath Corn on the Cob
Ingredients
- 6 ears of corn
- 4 tablespoons honey
- 1 stick butter
- 2 jalapenos de-seeded and sliced
- 1 cup heavy cream
- Water as needed
- Salt and butter to serve
Instructions
- Put the corn in a pot and add enough water to cover.
- Add the butter, honey, jalapeno slices, and cream.
- Bring to a boil and then turn the heat down and simmer for 6 minutes or until the corn is cooked.
- Discard the liquid and serve the corn with salt and butter.
