Spicy Corn-On-The-Cob - cooking recipe

Ingredients

1/4 c. butter or margarine (at room temperature)
1 1/2 tsp. crushed red pepper
1 tsp. cumin seeds, crushed fine or 1/2 tsp. ground cumin
salt to taste
4 large ears corn (fresh and husked)

Preparation

Heat oven to 425\u00b0.
Mix butter, crushed pepper, cumin and salt in small bowl until blended.
Place each ear on 12-inch square foil.
Spread each ear evenly with about 1 tablespoon butter mixture.
Bring up foil so edges meet on top and fold both edges together twice to seal, leaving some air space around corn.
Twist ends of foil to seal.
Bake 15 minutes or until corn is tender. Open foil carefully to avoid being burned by steam.
Makes 4 servings.