Spicy Crusted Corn on the Cob


4 cups water
4 fresh jalapenos, split in half
4 ears of corn, shucked and cleaned
1 stick melted butter
2 cups grated cups grated Parmesan cheese
2 tablespoons ground pepper


Boil water in a pot large enough to hold the corn. Add jalapenos and boil for 3 minutes. Add corn and cook for 10 minutes. Turn off heat and let rest for 5 minutes. On a plate or platter, put the cheese and the pepper, mix together. Take one ear of corn from the water, brush well with butter and roll in the cheese. Repeat with the rest of the ears and serve.



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