Skillet Corn Medley With Peppers and Onions

INGREDIENTS:

4 cups fresh* or frozen corn kernels, thawed (about 6 ears of corn)
1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

DIRECTIONS:

1.In a large skillet melt butter. Add red and green bell pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent.

2.Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

3.Cook, stirring, for 3 minutes; stir in fresh chopped parsley.

Serves 6.

Tips and Variations:

1.Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.

2.Replace about half of the bell pepper with mild chile pepper, such as Anaheim.

How to Cut Corn From the Cob:

1.Remove the husks and silks from the corn cobs and rinse well. Slice off a bit of the tip end to create a flat top. Stand the corn in a wide bowl or pie plate on the flat end. With a "y-peeler", sharp knife, or special corn cutting tool, cut the kernels from the cob. Cut about 3/4 of the way through the kernels, cutting a few rows at a time. After the corn has been cut, scrape the back of a knife over the rows to get any milky juices left on the cobs.