Ingredients
6 to 8 ears of corn, shucked
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 whole Scotch bonnet pepper (any color) or 1 teaspoon hot sauce
3 tablespoons butter
4 cloves garlic
Preparation
Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.
Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.
