Food & Cooking Recipes Recipes by Region Spiced Corn on the Cob 2.9 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 8 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). 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 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. 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. Rate it Print