Monday on the blog I promised two super easy side dishes and this is the second, Easy Cheesy Jalapeno Corn, a slightly spicy, slightly cheesy fresh corn off the cob side dish that goes perfectly with steak, chicken, pork or fish. Cooking time just 5 minutes. How can you beat a delicious, fresh side dish in just 5 minutes?
Easy Cheesy Jalapeno Corn starts with heating a drizzle of olive oil in a sauté pan over low heat while you shuck, then cut the corn off four corn cobs.
I’ve found that if I cut the corn directly into a bowl it stays in the bowl and doesn’t fly all over the counter. I only had to play the find-the-hidden-corn game a few times before I learned this!
Increase heat to medium and drop the corn into the pan. Season with salt and pepper and allow it to start cooking.
While the corn is cooking, finely mince one jalapeno (seeds and stems removed) and drop the minced jalapeno into the pan. Increase the heat and cook the corn about 3-5 minutes.
Drop in 1/3 to 1/2 cup of shredded pepper jack cheese and blend. Serve immediately.