Sautéed Corn with Jalapenos – A Delicious Side Dish

Corn is a popular side dish wherever you go because it is so versatile and can be sweet or made to be savory. It is often boiled or grilled on the cob, but we chose to remove the kernels and sauté them with jalapeno and orange bell pepper. We seeded the jalapeno pepper and still found it to have plenty of heat, but if you really want more heat, you can certainly leave the seeds in. Sprinkling with cotija cheese adds a nice flavor to the dish, but you can leave it out or use parmesan or feta cheese if you can’t find cotija cheese. It is a great side dish to have with steak, pork, or fish. It could also be altered to become an actual entrée if you would prefer. For cutting the corn kernels off of the cob, we used a bunt pan to catch the kernels as they came off of the cob. It is a handy trick that works really well. We found it to be extremely delicious.

Sautéed Corn and Peppers


  •  4 Corn Cobs – cleaned and kernels removed
  •  1 Orange Bell Pepper – seeded and diced
  •  2 Jalapeno Peppers – seeded and diced
  •  1/2 cup Cotija Cheese – crumbled by hand
  •  2 tbsp Vegetable Oil
  •  4 tbsp Unsalted Butter
  •  Salt and Pepper to taste
Fresh Ingredients


Heat the oil and 2 tablespoons of butter in a large, cast-iron skillet to medium-high heat. Add the corn, orange pepper, and jalapeno peppers to the skillet and sauté, stirring occasionally, until the peppers are soft and the corn is fully cooked and starting to brown. Transfer to a serving bowl and sprinkle with small crumbles of cotija cheese.

Cutting the Kernels Off of the Cob
Sauté the Corn and Peppers in a Cast-Iron Skillet
The Finished Side Dish with Cotija Cheese


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