Spiced Corn on the Cob

We've had a lot of sweet corn this summer, and while it came from neighboring states, it was not truly local. Our corn was planted late due to weather conditions, and it simply wasn't ready for harvest until now. A middling supply of local corn is finally available in our markets, so the upside of the downside is we'll be able to enjoy fresh sweetcorn through October. My problem is finding new ways to fix it. My grandchildren adore corn on the cob, and because I'm boss and quite formidable, they got to have it any time they wished while they were visiting. Now the Silver Fox enjoys corn as much as the next man, but when he saw ears of it on the kitchen counter he asked me to prepare it a different way. I didn't have enough corn to make a casserole or special dish, so I decided to make a spicy version of the plain boiled corn we had had so much of. There are myriad recipes for spiced corn on the web and I grabbed bits and pieces from several of them to make the corn below. It turned out well and I thought you might enjoy it. It goes especially well with Mexican or Southwestern dishes. Here's the recipe.

Ingredients:

4 large ears sweet corn

2 tablespoon olive oil

2 tablespoon butter

2 jalapeno pepper, seeded and minced

1/2 teaspoon toasted cumin seeds

1/4 teaspoon ground cumin

1/2 teaspoon pepper

Directions:

1) Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.

2) Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture. Serve immediately. Yield: 4 servings.