Ingredients Jump to Instructions ↓

  1. 8 medium ears sweet corn

  2. 2 tablespoons butter

  3. 1/4 teaspoon chili powder

  4. 1/4 teaspoon coarsely ground pepper

  5. 1/8 teaspoon garlic powder

  6. 1/8 teaspoon cayenne pepper

  7. 1 teaspoon cornstarch

  8. 1/4 cup reduced-sodium chicken or vegetable broth

Instructions Jump to Ingredients ↑

  1. In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender. Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter. Yield: 8 servings.


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