Recipe courtesy of Patti LaBelle
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Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large nonstick skillet, melt the butter over low heat. Add the jalapeno, if using. Add the corn, season with salt and pepper, and stir well. Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes. Serve hot.

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