| Level: | Easy |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 192 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 247 mg |
Reviews
Often times it’s the simplest dishes that are most enjoyable. I love corn, and I love this fried corn recipe. I have made the recipe as is except I substituted Smart Balance for the butter. I’ve also added diced red bell pepper to the recipe before, which is equally good. My finicky 3-year old even ate it. Mission accomplished! Using fresh corn is what makes this so yummy!
This was an easy and great recipe. I took some of the review suggestions and added a bell pepper and that made such a difference. I would have liked it a little more soupy, but I am sure it was the way I cut the corn. This is definitely one to try!
I also added green bell pepper and a small onion..i used frozen corn and added about half tsp minced garlic..gonna make it again for Thanksgiving!
I made this with bell pepper, the only thing keeping it from a 5 star are more veggies. Next time i’ll make it with celery, onion, carrot, and mushroom along with the pepper.