Fresh corn on the cob takes very well to spicy cooking water. The vinegar supplies just the right flavor balance.

Yield: 4 servings

2 quarts water
¼ cup crushed caribe chile
2 Tablespoons cider vinegar
1 teaspoon salt
4 ears corn, shucked

1. Combine water, crushed chile, vinegar, and salt in a large pan, and bring to a boil. Add corn and cover. Cook about 5 minutes or just until the milk in the corn is set. Drain and serve immediately.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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