2tablespoonsbutter,bacon grease, avocado oil, etc.
1sweet red pepper,chopped (or equivalent chopped, frozen peppers)
6 to 8ears corn,kernels cut off OR 16-oz bag frozen corn
salt & pepper,to taste
optional: ground cayenne pepper,to taste
optional: parsley for garnish(chives and cilantro work, too)
Melt butter in a heavy large skillet over medium heat.
Add onions and cook 2 minutes, then add peppers and cook another minute before adding the corn.
Stir and sauté all the vegetables together for another 5-7 minutes, or until warmed through and cooked until the corn is crisp-tender.
Season with salt and pepper to taste, adding a bit of cayenne for spice, if you'd like.
Serve garnished with parsley (chopped chives are nice, too, as is cilantro).
For an Italian flavored sauté: add 1 clove minced garlic and 1 teaspoon dried basil (or 1 Tb. chopped fresh) at the same time as the red pepper.
For a Tex-Mex flavored sauté: add 2 tsp. chili powder and 1/2 teaspoon cumin at same time as red pepper. Add more cayenne for spice, as desired, OR replace sweet pepper with a mild hot pepper like Anaheim or Poblano.
For a Mediterranean flavored sauté: top with crumbled feta cheese and chopped tomatoes before serving and garnishing.