Ingredients
2 large ears sweet corn1 tablespoon olive oil1 tablespoon butter1 jalapeno pepper, seeded and minced1/4 teaspoon ground cumin1/4 teaspoon pepper
Preparation
Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
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.
