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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a very quick versatile side dish that can be served with everything - breakfast, lunch or dinner. It is salty, spicy, sweet and creamy all at once. It is sure to please! Ingredients:
4 fresh ears of corn (do not substitute) |
2 t butter |
2 hot peppers of your choice (cherry, jalapeno, hungarian wax) |
salt to taste |
Directions:
1. Remove husks and corn silk and rinse the corn under cold running water to get any bits of stray corn silk off.
2. Cut off the corn kernels with a serrated knife - not too close to the cob.
3. Melt the butter in a pan and add the kernels, heating gently
4. With the edge of a knife scape the corn cob to get any of the remaining corn bits and the milky liquid off and into the pan.
5. Heat everything until the corn is hot.
6. Dice the hot peppers finely and add to the corn - and remove from stove right away (otherwise the capsaicin will become airborne and you'll have to evacuate the kitchen :-)
7. Salt to taste.
8. Serve!
9. Some serving suggestions:
10. As a side dish with huevos rancheros or refried beans for breakfast.
11. As a hot dog relish for lunch or with a hot turkey sandwich.
12. With grilled chicken and new potatoes for dinner.
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