Ingredients:

4 ears of corn, husked and cleaned

1 cup unsalted butter (2 sticks)

2-3 fresh jalapeños, sliced (adjust to taste)

1 cup heavy cream

Salt and pepper to taste

Optional: lime wedges for serving

Directions:

Prepare the Corn: In a large pot of boiling water, blanch the corn for about 5 minutes until tender. Remove and set aside.

Make the Jalapeno Butter:

In a saucepan over medium heat, melt the butter.

Add the sliced jalapeños and sauté for about 2-3 minutes until fragrant.

Stir in the heavy cream and season with salt and pepper. Allow to simmer for a few minutes.

Combine: Place the blanched corn in a large bowl and pour the jalapeno butter mixture over it. Toss to coat the corn well.

Serve: Place the corn on a serving platter and drizzle any remaining butter sauce over the top. Serve with lime wedges if desired.

Enjoy your spicy and flavorful corn on the cob! 🌽✨