food Program

Sauteed Jalapeno Corn

Contributed by What’s On Your Plate? Aubin Pictures

1 tbsp extra-virgin olive oil
1 clove garlic, minced
12  tsp ground cumin
3 cups fresh sweet corn (from about 6 ears)
2 jalapenos, seeded and minced
Coarse sea salt
Freshly ground white pepper

Bring 2 quarts water and 2 teaspoons salt to a boil in a medium pot.

Add the corn and immediately remove from stove. Let sit for 30 seconds and drain.

In a medium pan over medium heat, combine the olive oil, garlic, cumin, and 14 teaspoon salt. Saute, stirring often, until fragrant, about 2 minutes.

Add the corn and jalapeno to pan and cook, stirring frequently, until thoroughly mixed, 3 to 5 minutes.

Season with salt and white pepper to taste.