Southwestern Corn Recipe
- 1 tablespoon vegetable oil
- 2 medium red bell peppers, cored, seeded, deribbed and chopped
- 3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained
- 2 jarred jalapeño peppers, seeded and minced
- 1/2 cup chopped cilantro or fresh parsley
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.
