Recipe: Sweet Corn with Jalapeño Essence

Recipe courtesy of Bride and Groom - First and Forever Cookbook by Mary Corpening Barber, Sara Corpening Whiteford, with Rebecca Chastenet de Gery

Published by Chronicle Books

Sweet Corn with Jalapeño Essence

Fiery hot, this is not! Instead, this corn dish captures the wonderful, subtle essence of jalapeño without imparting its panicky-hot flavor. The jalapeño’s assertiveness actually enhances the corn’s sweetness. Remove the seeds and veins from the chile, where its fire is concentrated. And do your best to keep your hands to yourself for a while after deseeding chiles. The capsicum oil contained within the jalapeño is hot stuff! The bottom one third of the jalapeño is generally free of seeds, making it easy to cut seedless rounds from this part.

  • 1 tablespoon unsalted butter
  • 6 thin slices jalapeño chile, seeded and deveined, plus more as needed
  • 2 cups corn kernels (cut from 2 ears of corn)
  • 2 to 4 tablespoons water, plus more as needed
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper
  1. Combine the butter and jalapeño in a large sauté pan over medium-high heat. Cook until the butter is bubbling, 1 to 2 minutes. Add the corn, 2 tablespoons of the water and the kosher salt and cook until the corn is tender, 4 to 7 minutes (see Note). Add the remaining 2 tablespoons water or more to the pan if necessary to prevent the corn from turning brown. (This is usually necessary for older corn as it does not emit any juices during cooking. Fresh summer corn releases enough liquid in the pan.) Season with pepper to taste and additional jalapeño slices if you wish!
Serves 2 or 3

Note: If your corn is very fresh (at the height of the summer season), cook it for the shortest amount of time possible, just until hot. However, if the corn is older, cook it longer, about 7 minutes.

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