If you live anywhere remotely close to the Midwestern United States, there’s a good chance that warm weather means fresh corn on the cob. You can, most likely, buy corn on the cob all year long, but in the summer it’s fresher and tastier. If you, like me, enjoy gobbling down these tasty morsels of summertime goodness, it’s possible that you, like me, will find yourself with more corn than you intended to buy. The recipe for Chili Butter Corn on the Cob will help you shake up your corn routine.
Do you want to hear a story? I thought so. (I’m just going to assume you said “yes” here). Every time I eat corn on the cob, I think of that old Matthew Broderick movie, “WarGames.” (Do you guys remember “WarGames”?!) In particular, I think about the dinner scene where the mom tries to serve raw corn on the cob. The dad pauses mid-bite to shout in horror, “This corn is raw!!!” (No? You don’t remember the random corn scene in this 80s flick? How is that possible? Well, do you remember those little yellow plastic corn-shaped corn on the cob holders everyone used to have? Reminisce with me, people!) After watching the family (almost) eat their corn raw, I would glance suspiciously at the corn on our dinner table, wondering if my mom was going to try to sneak raw corn into our diets. (For the record, she didn’t. Or at least, I don’t remember it happening if she did.)
Making Chili Butter Corn on the Cob
If you’re thinking that serving corn raw sounds like a fantastic time-saving idea, stop! If you’re bored with regular butter on your corn– also stop! Make this slightly spicy, buttery dish instead. It’s simple and quick to prepare. Simply melt the butter, garlic, and chili flakes together, and let them cool. Then boil water with a little sugar, and cook the corn until it’s tender. Serve the corn smeared with the spicy buttery deliciousness, and enjoy your summer!
Want more veggies? Try these:
Chili Butter Corn on the Cob
- 1/4 cup salted butter (or add 1/2 tsp salt with unsalted butter)
- 2 tsp minced garlic
- 1 1/2 tsp red chili flakes (or substitute 1 tsp chipotle chili flakes for more heat)
- 4 ears of corn, husks and silk removed
- 2 TB sugar
- 1 TB red wine vinegar
- 1 lime, quartered
- pinch of salt
In a small pan or butter warmer, heat butter, garlic, and chili flakes until melted. Set aside and allow to cool (set in the fridge if you're in a hurry).
While butter is cooling, bring a large pot of water to a boil. Add sugar, vinegar, and corn. Boil until corn is tender, about 10 minutes.
Remove corn from water with tongs, and smear butter over corn while still hot. Sprinkle lime juice and a little salt on each corn cob. Serve while hot with extra butter.
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Recipe adapted from: Made in India