Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
Peppers (Hot)
Ingredients
- 1/4 cup butter, cubed
- 1 small onion, chopped
- 2 to 3 jalapeno peppers, seeded and chopped
- 6 plum tomatoes, seeded and chopped
- 5 cups fresh or frozen corn
- 1-1/2 teaspoons salt
- Lime wedges, optional
Directions
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer.
- Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
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