Friday, August 10, 2012
Recipe: Fresh Corn with Butter and Jalapeño
4 ears of corn
1 1/2 T butter
1 -2 T jalapeño, chopped (more for the brave at heart, less for the gringos)
salt and pepper
Shuck the fresh corn. Rinse in cold water and shake dry. Place in the microwave for 8 minutes and cook.
The microwave will be humid and steamy when this is done. (You could also grill the corn on the cob, or even sauté raw corn kernels in a skillet. All methods will bring out the natural sweetness in the fresh corn).
Let the steamed ears of corn cool a bit and slice off the kernels into a large bowl.
In a large pan or skillet, melt the butter. Add the corn kernels and stir around. Add the chopped jalapeños and season with salt and pepper.
Taste. If you want more spice, add more jalapeños.
Serve warm or cold from the fridge as leftovers.