Ingredients
1/4 cup butter, cubed1 small onion, chopped2 to 3 jalapeno peppers, seeded and chopped6 plum tomatoes, seeded and chopped5 cups fresh or frozen corn1-1/2 teaspoons saltLime wedges, optional
Preparation
In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer.
Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
