Mexican Inspired Corn on the Cob

I feel so lucky to be a part of a very large extended family.  My mom has seven siblings and my dad has six, and so I have lots of cousins near and far.  The other night we got together with my grandparents for dinner, and on their way to the restaurant they bumped into their grandson (my cousin) Bobby.  Of course they invited him along (in a big family, the more the merrier!).  He had just returned from a trip to visit his parents (my Aunt Cindy and Uncle Randy) and with him he brought back plenty of fresh Iowa sweet corn.  He was so generous to share a few ears with us – what a summer treat!

Yesterday I invited the kids out to the balcony to help me shuck the corn.  When I was a kid growing up in the country this was a very regular summer pastime.  My mom would ask my sisters and I to take the corn “out to the pasture” so the stray cornsilk and husks wouldn’t hang around the house.  Evie and Mack were more than willing to help with this simple task, and when we were through they asked to eat the corn raw off the cob.  How could I say no to such a simple request?

Chris and I had our corn as an appetizer before dinner.  Since the kids already ate theirs, I made ours a little spicy.  It was a perfectly easy and delicious summer snack – thanks to my wonderful family!

Mexican Inspired Corn on the Cob

Corn on the cob


Chili powder


Kosher salt

Freshly ground black pepper

Bring a large pot of water to a boil.  Drop in corn and cook for 3 minutes.  Remove corn from water and place on a serving dish.  Slather generously with butter, then sprinkle chili powder, cumin, salt and pepper to taste.

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