It’s roasty, it’s toasty, it’s spicy, it’s smokey…..and I can only speak (and, apparently, write) in a sing-song 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 coming up with funny faces, weird songs and “coo” sounds to entertain my little guy, I’m definitely falling down on the recipe creation job. But, you know what I realized? I have all these old recipe posts that no one (and I mean NO ONE) ever looks at because, let’s face it, they’re fugly in the photo department, boring in the writing department and so-so in the yumminess department.
These posts are like our 1960s house when we moved in – in need of a bit of a face lift – which is much less time-consuming than recipe creation and the inevitable recipe failures that go along with it. When I posted Corn on the Cob with Roasted Jalapeno and Lime Honey Butter back in July 2012, I knew nothing about food photography or food blogging. I was basically like “Here’s this great recipe I found on Cooking Light. I made it for Fourth of July. I made a teeny tiny change to the recipe. It was yum. These photos suck. Over and out.”
4 cups water
1 cup milk
1 stick (8 tablespoons) unsalted butter
1/2 cup honey
1 teaspoon red pepper flakes
1 teaspoon kosher salt
6 ears corn, shucked and halved
Fill a large pot with water and bring to a boil over medium-high heat. Add milk, butter, honey, red pepper flakes and salt. Carefully add corn and reduce the heat to medium. Boil the corn for 8 minutes. Use tongs to remove the corn from the butter bath and serve immediately.
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