Ingredients
8 medium ears sweet corn2 tablespoons butter1/4 teaspoon chili powder1/4 teaspoon coarsely ground pepper1/8 teaspoon garlic powder1/8 teaspoon cayenne pepper1 teaspoon cornstarch1/4 cup reduced-sodium chicken or vegetable broth
Preparation
In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender.
Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.
