Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir 3-4 minutes or until onion is crisp-tender. Stir in tomatoes; cook 3 minutes longer.
Add corn; cook, uncovered, 8-10 minutes or until tender, stirring occasionally. Stir in salt. If desired, serve with lime wedges.