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
to a boil over medium-high heat. Add the
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
they are covered with the liquid. Place lid on kettle and sim-
mer for 8-10
Place the remaining ¼ cup butter in a small bowl. Mince the
garlic cloves and combine them with the butter.
Add the remaining spices and
salt and blend well.
Serve hot with the butter mixture.