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This Skillet Corn with Jalapeno is an easy and delicious way to enjoy fresh summer sweet corn. The perfect side dish for anything that comes off the grill!
I’ve been on a sweet corn kick this summer, preparing those golden sweet kernels pretty much every possible way. Is it me or is it especially delicious this year? Maybe it’s because it’s such a nostalgic summer staple and anything that takes us back to simpler times feels pretty darned good right now.
I swear we’ve gone through piles of it. From my Summer Corn Salad and Zucchini and Sweet Corn with Feta, to this Skillet Corn with Jalapeno.
This recipe came about on the 4th of July. We were grilling ribs and I had bought a bunch of sweet corn to serve on the side. I really didn’t want two messy, hand-held items on our plates so I decided to slice the corn off the cob and quickly sauté it with a diced jalapeno in a little butter. I sprinkled in just enough sugar to enhance the natural sweetness of the corn and help it to caramelize just a little bit. And, wow. Just wow!
Ingredients
Sweet Corn
- Any color of sweet corn can be used but I’ve been choosing either yellow or bi-color for a nice summery color boost.
Jalapeno
- If you remove the seeds and ribs from your jalapeno, it will add nice flavor and very little heat to the corn. If your group likes things spicy, leave some of those seeds intact. If you are very sensitive to heat, substitute the jalapeno with sweet green bell pepper or just leave it out altogether.
Step By Step Instructions
- Remove the husks and silks from the corn and use a sharp knife to slice the kernels off the cob.
- Seed and remove the ribs from your jalapeno, as desired. Dice it and set it aside.
- Melt the butter with vegetable oil in a 12-inch skillet over medium heat. A cast iron skillet works nicely to brown the corn but any type of skillet will do.
- Add the sweet corn and the diced jalapeno.
- Cook, stirring occasionally, until corn is just starting to get tender, about 10 minutes.
- Sprinkle the sugar over the top and season with salt and pepper, to taste.
- Continue to cook, stirring, for another 2 to 3 minutes, or until the corn is tender to your liking and some of the kernels are beginning to brown and slightly caramelize.
Skillet Corn with Jalapeno
Ingredients
- 6 ears sweet corn (I like to use yellow or bi-color corn)
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 jalapeno, diced (seeded and ribs removed, as desired)
- 2 teaspoons sugar
- 1/2 teaspoon fine ground sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Remove the husks and silks from the corn and use a sharp knife to slice the kernels off the cob.
- Melt the butter with the oil in a large skillet (cast iron works well) over medium heat. Add the corn and diced jalapeno and cook, stirring occasionally, until corn is just starting to get tender, about 10 minutes.
- Sprinkle the sugar over the top and season with salt and pepper, to taste. Continue to cook, stirring, for another 2 to 3 minutes, or until corn is tender to your liking and some of the kernels are beginning to brown slightly and caramelize. Serve immediately.
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