Contributed by What’s On Your Plate? Aubin Pictures
1 tbsp extra-virgin olive oil
1 clove garlic, minced
1⁄2 tsp ground cumin
3 cups fresh sweet corn (from about 6 ears)
2 jalapenos, seeded and minced
Coarse sea salt
Freshly ground white pepper
Bring 2 quarts water and 2 teaspoons salt to a boil in a medium pot.
Add the corn and immediately remove from stove. Let sit for 30 seconds and drain.
In a medium pan over medium heat, combine the olive oil, garlic, cumin, and 1⁄4 teaspoon salt. Saute, stirring often, until fragrant, about 2 minutes.
Add the corn and jalapeno to pan and cook, stirring frequently, until thoroughly mixed, 3 to 5 minutes.
Season with salt and white pepper to taste.