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
Preparation
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.
