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Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 jalapeno, seeded and finely chopped, optional
- 4 cups fresh corn kernels (scrape "milk" and any bits of kernels from cob as well)
- Salt and freshly ground black pepper
Method
- In a large nonstick skillet, melt the butter over low heat.
- Add the jalapeno, if using.
- Add the corn, season with salt and pepper, and stir well.
- Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes.
- Serve hot.
