I recently checked out several cookbooks from the library in order to get some recipe ideas. By several, I mean like 8 cookbooks. I also got three home decor books, so my load to carry in was pretty heavy. My husband was thrilled to lug them up 3 flights of stairs to our apartment. And by thrilled, I mean he lightly grumbled the whole way up. Good thing he really loves me! 🙂
Anyway, the inspiration for this recipe comes from the Matt Martinez Mex Tex cookbook that I got. In the Summer, I do occasionally buy fresh corn. You just can’t beat the taste or freshness of recently picked corn. If you prefer to not mess with shucking and grating the corn, you can substitute frozen. You’ll need six cups of the frozen kind. Trader Joe’s sells bags of frozen organic sweet corn that is incredibly tasty, too. I actually have a bag in my freezer right now.
This Fresh Sweet Corn and Jalapeno recipe will serve up to six people as a side dish. The buttery, sweet corn combined with the spiciness of the jalapeno is muy delicioso! Can’t really go wrong when butter, corn and jalapenos are involved. Am I right?
- 6 ears fresh corn , shucked (preferably organic)
- 2 tbsp butter
- 1 large jalapeno (two, if small), finely chopped
- 1/2 cup finely chopped scallions
- 2 tbsp chopped fresh cilantro
- sea salt to taste
Grate the corn off the cob.
Heat the butter in a large saucepan over medium heat. Saute the jalapeno for a minute to soften. Stir in the corn, reduce heat to medium-low, cover and cook until corn is tender, about 10-12 minutes. Add in the cilantro and scallions and toss to combine. Add sea salt, if using and serve .