Rick Gutierrez | GVEC

If you love the flavor of grilled corn but not eating it off the cob, sautéed spicy corn is the summer side for you. Sautéing fresh corn kernels with a bit of butter and jalapeños enhances the corn flavor while producing tender kernels with a bite.

—Vianney Rodriguez, Food Editor

4 tablespoons (1/2 stick) unsalted butter
6 ears corn, kernels removed from cob, or 3 cans golden sweet whole kernel corn (15 ounces each), drained
1 fresh jalapeño pepper, minced
1/2 cup chicken broth
2 teaspoons salt
1 teaspoon ground black pepper

1. In a large skillet over medium heat, melt butter.

2. Add corn, jalapeño, chicken broth, salt and pepper.

3. Cook, stirring frequently, until corn is tender, about 12–15 minutes.

Serves 6.