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Jalapeño-Corn Sauté

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Jalapeño-Corn Sauté
  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 6
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Corn and jalapeño chiles are all you need to make this one-step sizzling side dish – that’s ready in just 15 minutes.
Updated Jan 22, 2012

Ingredients

  • 1/4 cup butter or margarine
  • 4 cups fresh whole kernel corn
  • 2 jalapeño chiles, seeded, very finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon salt

Steps

  • 1
    In 12-inch skillet, heat butter over medium-high heat until sizzling. Add remaining ingredients; cook 8 minutes, stirring occasionally, until corn is tender. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    You’ll most likely need about 8 large ears of corn to get 4 cups of kernels.
  • tip 2
    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.

Nutrition Information

161 Calories, 9g Total Fat, 4g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
161
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
280mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
3g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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