Ingredients:

8 tablespoons salted butter

2 tablespoons honey

1 cup milk

2 to 3 jalapenos, sliced

6 to 8 ears fresh corn, husked and silks removed

Instructions

Step 1:

Add about 4 inches of water to a large pot.

Add butter, honey, milk and jalapenos.

Place over high heat.

Step 2:

When water comes to a boil, add corn.

Cook for 6 to 8 minutes.

Remove from heat and let corn sit in liquid for anther minute or two.

Step 3:

Use tongs to remove corn and place on a serving platter.

Fish the jalapeno slices out of the liquid and place them on top of the corn.

Season to taste with salt and pepper.

Notes:

Adjust the Spice Level: For milder heat, remove the seeds and membranes from the jalapeños. For extra kick, add an additional jalapeño or leave the seeds intact.

Use Fresh Corn: Freshly husked corn delivers the best flavor and texture, but frozen corn on the cob can work in a pinch.

Milk Substitute: If you prefer, heavy cream or half-and-half can replace milk for an even creamier bath.

Serving Suggestions: Serve with a sprinkle of chili powder, cotija cheese, or fresh herbs like cilantro for added flair.

Reuse the Liquid: The flavorful cooking liquid can be repurposed as a base for soups or sauces—don’t let it go to waste!

Cook Ahead: The corn can sit in the butter bath for a few minutes after cooking, making it great for timing flexibility when hosting.