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Prepare the Corn: In a large pot of boiling water, blanch the corn for about 5 minutes until tender. Remove and set aside.
Make the Jalapeno Butter:
In a saucepan over medium heat, melt the butter.
Add the sliced jalapeños and sauté for about 2-3 minutes until fragrant.
Stir in the heavy cream and season with salt and pepper. Allow to simmer for a few minutes.
Combine: Place the blanched corn in a large bowl and pour the jalapeno butter mixture over it. Toss to coat the corn well.
Serve: Place the corn on a serving platter and drizzle any remaining butter sauce over the top. Serve with lime wedges if desired.
Enjoy your spicy and flavorful corn on the cob! 🌽✨
