2 cups water
1 cup jasmine rice
2 teaspoons cumin
6 ears fresh corn
2 to 4 fresh jalapeño peppers
1 large tomato
2 tablespoons chopped pimento peppers
1/3 cup diced red onion
2 tablespoons butter
1/4 teaspoon salt
Pinch of black pepper

6 3/4-cup servings


Bring water to a boil in a medium saucepan. Stir in rice and cumin, cover and reduce heat to low. Do not remove lid while rice is cooking. Simmer 12 minutes then stir. Cover, turn off heat and let rice set an additional 10 minutes or until tender and all the water is absorbed. Wash all fresh ingredients. Cut corn kernels off cob. Dice jalapeño peppers and tomato. You may want to wear gloves while dicing the hot peppers. Combine corn,  jalapeño, tomato, pimento peppers, onion, and butter in a microwave-safe bowl. Cover and cook in microwave oven on high until heated through, about 4 to 5 minutes. Stir every minute. Add salt and black pepper. Combine corn mixture and cooked rice. Fluff mixture with a fork.

Nutritional Analysis: 
250 calories
6 g fat
3 g saturated fat
10 mg cholesterol
120 mg sodium
47 g carbohydrate
9 g sugar
0 g added sugar
6 g protein

Fresh Corn with Jalapeno Peppers

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2019

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.