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Jalapeño Honey Butter Bath Corn

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It’s roasted, it’s grilled, it’s spicy, it’s smoky….. and I can only speak (and, apparently, write) with a singer’s voice. All day long I’m like “Alex balex bo balex fe fi fo falex, Alllleeexxxx” and then I’m like “Corn corn bo born fe fi fo forn Cooorrnnnnn”.

Yeah, that’s my life. And since I’m too busy inventing funny faces, weird songs and “coo” sounds to amuse my little guy, I’m definitely getting into the business of creating recipes. But, you know what I’ve realized? I have all these old recipe bills that no one (and I mean no one) ever looks at because, let’s face it, they’re fleeting in the photo section, boring in the writing section and so delicious in the cooking section.

These posts are like our house in the 60’s when we moved in – with a little facelift – which is much less time consuming than creating recipes and the inevitable recipe failures that go with them. When I posted Corn on the Cob with Roasted Jalapeno and Lime Honey Butter in July 2012, I knew nothing about food photography or food blogs. I was basically like, “Here’s a great recipe I found on Cooking Light. I made it for July 4th. I made a very small change to the recipe. It was yummy. These pictures suck. I’m done.”

Honey butter jalapeño bath corn.

Bring the water to a boil, add 1 stick of butter, 2 tablespoons of honey, 1 cup of milk (or 1/2 cup half and half), stir it all together and carefully add the corn. I added 2 sliced jalapeños. The flavor was delicious and not too spicy. Don’t skip the honey, it doesn’t make it sweet, it brings out the sweetness of the corn.

After adding the corn, turn the heat down and cook for 5-7 minutes. Usually I just turn off the heat and let people help themselves… the jalapeño flavoured butter clings to the corn and is a perfect accompaniment to any meal or to cook outdoors.

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