Corn and Jalapeno Pepper Side Kick

Remove the husks and shuck the kernels from the corn.

In a large skillet over medium-high heat, add butter. Once this is melted and starting to bubble, add the jalapeno and sauté for 2 minutes. If using 2 peppers, reserve about 1 tablespoon for serving.

Next add in the corn, the salt and the water. Cook until the corn is tender, 5-9 minutes. You may need to add more water if the skillet becomes dry, as you don’t want this to turn brown.

Remove from heat, add in the freshly ground pepper and pour into a serving bowl. Top with reserved jalapeno.