This zippy side dish is good with Mexican food or any grilled entree.
Servings: 6
• 2 cups fresh corn kernels (cut from 3 medium ears) or one 10 ounce package frozen, thawed, drained • 1 tablespoons olive oil • 2 red bell peppers, chopped • 1/2 cup chopped onion • 1 garlic clove, minced • 1/4 cup chopped fresh cilantro • 1/2 to 1 teaspoon chili powder*
Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer the corn to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.
*NOTE: I prefer more chili powder, but if you don't like it too spicy, opt for the ½ teaspoon.
