- 4 ears just-picked sweetcorn remove husks; slice kernels off cob
- 1 large jalapeño seeded and finely diced
- 3-4 tablespoons butter
- salt and fresh-ground black pepper to taste
- Melt butter in 10-12 inch sauté pan over medium heat.
- Add corn, jalapeño, salt and pepper. Sauté for 2-3 minutes, lightly stirring the kernels.