Ingredients:

  • 4 cups fresh corn kernels (about 6-7 ears) or 2 (15-ounce) cans of sweet corn, drained (960g)
  • 1 medium yellow onion, diced (150g)
  • 1 red bell pepper, diced (150g)
  • 1 green bell pepper, diced (150g)
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Dice onion and bell peppers. If using fresh corn, remove kernels from cob.
  2. In a large skillet, heat olive oil and butter over medium heat until melted.
  3. Add diced onions and cook until translucent, about 3-4 minutes.
  4. Add bell peppers and continue to sauté for another 3-4 minutes until soft.
  5. Stir in the corn, season with salt and pepper, and cook for an additional 5-7 minutes until heated through.
  6. Remove from heat and garnish with fresh parsley. Serve warm.