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Spiced Corn on the Cob

This method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it. From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

  • Servings: 8
Spiced Corn on the Cob

Source: Mad Hungry, 2011


  • 6 to 8 ears of corn, shucked
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 whole Scotch bonnet pepper (any color) or 1 teaspoon hot sauce
  • 3 tablespoons butter
  • 4 cloves garlic


  1. Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.

  2. Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

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