Weeknight Dinner: Cheesy Corn on the Cob with Spicy Jalapeno Garlic Butter

Going home to Findlay for the Fourth of July reminded me of just how much I love the taste of corn on the cob. It does make me very anxious when the corn gets stuck in my teeth. I also tend to get kernels everywhere when I eat corn on the cob, so it’s definitely not a first-date food for me. Not that I’ll be going on any first dates in the near future (right, Mr. Grumpy???!?!?!). Right…

So, when Mr. Grumpy and I went to the West Side Market this weekend, you better believe we picked up some corn. It must be a great corn season because man were these ears huge and yellow. I couldn’t wait to eat them, but I felt like they were too perfect to just BOIL. So, I found this recipe on the Food Network for cheesy corn on the cob, and I adapted it. Now, Mr. Grumpy and I love cheese. I think you probably know that by now. And as such, we have to be careful about consuming TOO much. But, I think that we deserved a little cheese on this evening – and so. Do. You.

Here’s what you’ll need:

  • 2 ears of corn on the cob
  • 1/4 cup jalapeno jack cheese (we use the Helluva Good brand)
  • 8 tbsp butter substitute spread
  • 1/8 cup sugar
  • 1/4 jalapeno
  • 1 green onion
  • 4 cloves of garlic

First, boil 4 quarts of water with sugar in it. This is a trick my sister Julie taught me. It makes the sweet corn even sweeter. It’s definitely optional, but I say go for it. Live a little…

Take the husks of the corn, and snap each ear in half. Once the water is boiling, place the corn in the water and cover with a lid. Turn the heat down to medium-low, and let that simmer for about 10 minutes.

In a food processor, put butter, jalapeno, green onion and garlic. Pulse until its combined well. Spoon into a tupperware container, and place in the fridge to let it harden slightly.

When the corn is done, place it onto a small plate. Spread the butter mixture over the corn and sprinkle the cheese on top. Sprinkle with salt & pepper to taste. And enjoy the cheesy goodness. I made quite the mess when I ate mine (per usual). YUM! We had ours with some chicken wings we got at the Market – best dinner ever.

One thing to note – you’ll have butter left over. But don’t fret – you can reuse it to spice up your baked potatoes, dinner rolls, pasta, toast (maybe?) and so much more.

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One thought on “Weeknight Dinner: Cheesy Corn on the Cob with Spicy Jalapeno Garlic Butter

  1. Julie says:

    This delicious corn on the menu at tonight’s dinner party at the ranch. Absolutely delicious. Who knew you could make corn on the cob even better?! Nice work CJ!


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