Corn and jalapeño chiles are all you need to make this one-step sizzling side dish – that’s ready in just 15 minutes.
You’ll most likely need about 8 large ears of corn to get 4 cups of kernels.
When seeding and chopping jalapeños and other hot chile peppers, it’s a good idea to wear rubber or plastic gloves. The capsaicin in the peppers can irritate skin and eyes.
Smoky Ranchero Corn
Open-Face Burrito Pizza
Ground Beef Stew over Garlic Mashed Potatoes
Cheesy Mexican Corn Bake
Easy Mashed Potatoes and Corn
Sweet Corn Potluck Pudding