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Spicy Southern Cream-Boiled Corn on the Cob Recipe

Creamy Spicy Southern Corn on the Cob

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 6 ears Corn on the cob shucked and halved
  • 1 cup Heavy cream room temperature
  • 1 cup Milk whole milk preferred
  • 1/2 cup Unsalted butter cut into cubes
  • 2 tbsp Louisiana-style spice blend salt-free preferred
  • 1 tsp Garlic powder
  • 1 tsp Paprika smoked or sweet
  • 2 cups Water

Instructions
 

  • Clean and halve the 6 ears of corn.
  • In a large heavy-bottomed pot or Dutch oven, combine 2 cups water, 1 cup milk, 1 cup heavy cream, 1/2 cup unsalted butter, 2 tbsp spice blend, 1 tsp garlic powder, and 1 tsp paprika.
  • Bring the liquid mixture to a gentle simmer over medium heat. Do not boil vigorously to prevent the dairy from separating.
  • Add the halved corn pieces to the simmering liquid.
  • Reduce the heat to medium-low, cover, and cook for 15-20 minutes until tender.
  • Remove from the pot and serve immediately, spooning extra seasoned cream sauce over the top.