Ingredients
2
cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
2
red bell peppers, chopped
1/4
cup chopped fresh cilantro
Directions
1.
Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer 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.
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