This Jalapeño Butter Bath Corn on the Cob is a rich, flavorful twist on classic corn. Fresh corn simmers in a buttery, slightly spicy bath with sliced jalapeños, making it incredibly juicy and full of flavor.
📝 Ingredients (Serves 4)
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4 ears corn on the cob, husked
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½ cup unsalted butter
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1–2 jalapeños, sliced
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1 cup milk
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1 tbsp sugar (optional)
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½ tsp salt
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¼ tsp black pepper
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1 tbsp fresh parsley or cilantro, chopped (optional)
👩🍳 Instructions
1️⃣ Prepare the Corn
Remove husks and silk from corn and cut ears in half if needed to fit the pan.
2️⃣ Make the Butter Bath
In a large skillet or saucepan combine:
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butter
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milk
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jalapeño slices
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sugar (optional)
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salt and pepper
Heat over medium until the butter melts.
3️⃣ Cook the Corn
Add the corn to the pan and simmer gently for 10–12 minutes, turning occasionally so the corn absorbs the buttery flavor.
4️⃣ Finish
Remove corn from the pan and spoon some of the jalapeño butter sauce over the top.
5️⃣ Garnish
Sprinkle with fresh herbs if desired and serve warm.
🌟 Flavor Variations
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Mexican Style: Add lime juice, cotija cheese, and chili powder.
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Garlic Butter: Add 2 cloves minced garlic to the butter bath.
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Honey Butter: Replace sugar with honey for a sweet-spicy version.
🔢 Approximate Nutrition (per ear)
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Calories: ~220
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Carbs: ~25 g
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Fat: ~13 g
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Protein: ~4 g
⭐ Weight Watchers Points
About 6–7 WW points per ear
(most points come from the butter).
Lighter option:
Use 2 tbsp butter + skim milk to reduce to about 3–4 WW points.
💡 Tip: The butter bath keeps corn extra juicy and flavorful, much more than boiling in plain water.