No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Mad Hungry, 2011