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Prep 10min
Total20min
Servings8
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Ingredients
1
tablespoon butter or margarine
1
medium red bell pepper, coarsely chopped (1 cup)
1
medium green bell pepper, coarsely chopped (1 cup)
1
medium jalapeño chili, seeded and finely chopped
2
bags (1 lb each) frozen whole kernel corn
2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
cup chopped fresh cilantro
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Steps
1
In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2
Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.
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