Skillet Corn with Jalapeno
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!
- 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
- ½ teaspoon fine ground sea salt or to taste
- freshly ground black pepper, to taste
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.
Calories: 154kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 257mg | Potassium: 243mg | Fiber: 2g | Sugar: 7g | Vitamin A: 368IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 1mg