{"id":5765,"date":"2024-10-24T16:36:36","date_gmt":"2024-10-24T16:36:36","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5765"},"modified":"2024-10-24T16:36:36","modified_gmt":"2024-10-24T16:36:36","slug":"jalapeno-butter-bath-corn-on-the-cob","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5765","title":{"rendered":"Jalapeno Butter Bath Corn on the Cob"},"content":{"rendered":"

\"\"<\/h1>\n

Ingredients:<\/h1>\n

4 ears of corn, husked and cleaned<\/p>\n

1 cup unsalted butter (2 sticks)<\/p>\n

2-3 fresh jalape\u00f1os, sliced (adjust to taste)<\/p>\n

1 cup heavy cream<\/p>\n

Salt and pepper to taste<\/p>\n

Optional: lime wedges for serving<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n

<\/p>\n<\/div>\n

\"\"<\/h1>\n

Directions:<\/h1>\n

Prepare the Corn<\/strong>: In a large pot of boiling water, blanch the corn for about 5 minutes until tender. Remove and set aside.<\/p>\n

Make the Jalapeno Butter<\/strong>:<\/p>\n

In a saucepan over medium heat, melt the butter.<\/p>\n

Add the sliced jalape\u00f1os and saut\u00e9 for about 2-3 minutes until fragrant.<\/p>\n

Stir in the heavy cream and season with salt and pepper. Allow to simmer for a few minutes.<\/p>\n

Combine<\/strong>: Place the blanched corn in a large bowl and pour the jalapeno butter mixture over it. Toss to coat the corn well.<\/p>\n

Serve<\/strong>: Place the corn on a serving platter and drizzle any remaining butter sauce over the top. Serve with lime wedges if desired.<\/p>\n

Enjoy your spicy and flavorful corn on the cob! \ud83c\udf3d\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 4 ears of corn, husked and cleaned 1 cup unsalted butter (2 sticks) 2-3 fresh jalape\u00f1os, sliced (adjust to taste) 1 cup heavy cream Salt and pepper to taste Optional: lime wedges for serving TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5767,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5765","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5765"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5765\/revisions"}],"predecessor-version":[{"id":5768,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5765\/revisions\/5768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5767"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}