Corn on the Cob Braised in Spiced Butter
from the kitchen of Sharmagne Leland-St. John

4 cups water
1 cup half-and-half
4 large garlic cloves, smashed
2 tablespoons chili powder, divided
1 tablespoon ground cumin, divided
2 teaspoons kosher salt, divided
4 ears of corn

Remove the husks and silks from the corn.

In a large soup kettle or small Dutch oven bring the water
to a boil over medium-high heat. Add the half-and-half, ¼
cup of butter, 2 of the garlic cloves, 1 tablespoon of the chili
powder, 1 ½ teaspoons of the cumin and 1 ½ teaspoons kosher
salt.    When the butter has melted, add the corn making sure
they are covered with the liquid. Place lid on kettle and sim-
mer for 8-10 minutes.

Place the remaining ¼ cup butter in a small bowl. Mince the
2 remaining garlic cloves and combine them with the butter.
Add the remaining spices and salt and blend well.

Serve hot with the butter mixture.


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