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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn, she says. Ingredients:
8 medium ears sweet corn |
2 tablespoons butter |
1/4 teaspoon chili powder |
1/4 teaspoon coarsely ground pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
1 teaspoon cornstarch |
1/4 cup reduced-sodium chicken or vegetable broth |
Directions:
1. In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender.
2. Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter. Yield: 8 servings.
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