Boiled Corn on the Cob with Butter and Jalapeños

The jalapeño flavoured butter clings to the corn and it’s a perfect side to any meal or cook out. Garden to table recipe. Delicious blend of butter, honey and jalapeños with slow cooked corn.

1 stick butter
2 Tbsp. pure honey
1 cup milk
½ cup half-and-half cream
2-3 jalapeños, sliced
4 large ears fresh corn, husked and silks removed
sea salt
black pepper, freshly ground

In a large deep skillet over medium heat, melt the butter, stir in the honey, milk, half-and-half, continue stirring until completely blended.

Add the jalapeños and reduce the heat to low. Cover and cook for 3 minutes.

Add the corn. Turn the corn over frequently during cooking, for about 8 more minutes. Test the corn for desired doneness by poking it with a fork.

Season to taste with salt and pepper.

Cover the skillet and keep warm until serving.

Makes 4 servings.