Ingredients:
6 Cups Of Fresh Corn
1 Cup Of Softened Real Butter
1 Teaspoon Of Kosher Salt
1 Tablespoon Of El Yucateco Caribbean Habanero Hot Sauce
1/2 Teaspoon Of Tone's Ground Black Pepper
1/2 Teaspoon Of Tone's Onion Powder
1/2 Teaspoon Of Tone's Garlic Powder
Information:
Serving Size 6
232 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
This recipe is the way to turn that ordinary boiled corn and butter recipe, into something really special. To begin you will first need to take twelve corn cobs, which should yield six full cups of corn. Next thoroughly wash and rinse your corn cobs under cool running tap water. Next take out a very sharp serrated kitchen knife, and cut all of the corn from the cob. Once your corn is ready, take out a boiling pot, fill it with water, and place it on the stove over medium high heat. When the water reaches a rolling boil, add in all of the corn. You will want to let the corn cook for about three to five minutes, or until it's tender and juicy. Next take out a metal strainer and pour the corn into it. Let the hot corn sit there for a minute, as a lot of the moisture will evaporate. Next take out a cooking skillet, and add in the butter, Habanero hot sauce, black pepper, salt, onion powder, and garlic powder. Let these contents cook until all of the butter has melted, and the ingredients are evenly distributed. Do keep in mind that you don't want your butter to have a water like consistency, only melt it to the point that it's thick and creamy. Once you are done there, you are ready to serve it. Use the butter mixture to spoon over the corn. We hope you enjoyed this delicious boiled corn recipe.
