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It\u2019s\u00a0roasty, it\u2019s toasty, it\u2019s spicy, it\u2019s smokey\u2026..and I can only speak (and, apparently, write) in a sing-song voice. All day long I\u2019m like \u201cAlex\u00a0balex\u00a0bo\u00a0balex\u00a0fe\u00a0fi\u00a0fo\u00a0falex,\u00a0Alllleeexxxx\u201d and then I\u2019m like \u201cCorn\u00a0corn\u00a0bo\u00a0born\u00a0fe\u00a0fi\u00a0fo\u00a0forn\u00a0Cooorrnnnnn.\u201d<\/span>\u00a0<\/span><\/p>\n Yeah, that\u2019s my life. And since I\u2019m too busy coming up with funny faces, weird songs and \u201ccoo\u201d sounds to entertain my little guy, I\u2019m definitely falling down on the recipe creation job.\u00a0But,\u00a0you know what I realized? I have all these old recipe posts that no one (and I mean NO ONE) ever looks at because, let\u2019s face it, they\u2019re\u00a0fugly\u00a0in the photo department, boring in the writing department and so-so in the yumminess department.<\/span>\u00a0<\/span><\/p>\n These posts are like our 1960s house when we moved in \u2013 in need of a bit of a face lift \u2013 which is much less time-consuming than recipe creation and the inevitable recipe failures that go along with it. When I posted Corn on the Cob with Roasted Jalapeno and Lime Honey Butter back in July 2012, I knew nothing about food photography or food blogging. I was basically like \u201cHere\u2019s this great recipe I found on Cooking Light. I made it for Fourth of July. I made a teeny tiny change to the recipe. It was yum. These photos suck. Over and out.<\/span><\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Jalape\u00f1o Honey Butter Bath Corn<\/span><\/b>\u00a0<\/span><\/p>\n Bring water to boil, add 1 stick butter, 2 tablespoons of honey, 1 cup milk (or 1\/2 cup half and half) blend together and carefully add corn. I added 2 sliced jalape\u00f1os. The flavor was delicious and not too spicy. Don\u2019t skip the honey, it doesn\u2019t make it sweet, it brings out the sweetness of the corn.<\/span>\u00a0<\/span><\/p>\n After adding corn, turn to low and let cook 5-7 minutes. I usually just turn off the heat and keep covered letting people serve themselves\u2026the jalape\u00f1o flavored butter clings to the corn and it\u2019s a perfect side to any meal or cook out.<\/span>\u00a0<\/span><\/p>\n enjoy !!<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" It\u2019s\u00a0roasty, it\u2019s toasty, it\u2019s spicy, it\u2019s smokey\u2026..and I can only speak (and, apparently, write) in a sing-song voice. All day long I\u2019m like \u201cAlex\u00a0balex\u00a0bo\u00a0balex\u00a0fe\u00a0fi\u00a0fo\u00a0falex,\u00a0Alllleeexxxx\u201d and then I\u2019m like \u201cCorn\u00a0corn\u00a0bo\u00a0born\u00a0fe\u00a0fi\u00a0fo\u00a0forn\u00a0Cooorrnnnnn.\u201d\u00a0 Yeah, that\u2019s my life. And since I\u2019m too busy coming up with funny faces, weird songs and \u201ccoo\u201d sounds to entertain my little guy, I\u2019m definitely […]<\/p>\n","protected":false},"author":2,"featured_media":3380,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\n