4 cups fresh corn kernels (scrape "milk" and any bits of kernels from cob as well)
Salt and freshly ground black pepper
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.
Recipe courtesy of LaBelle Cuisine: Recipes to Sing About, copyright 1999, by Patti LaBelle with Laura B. Randolph