Ingredients

　　1 tablespoon vegetable oil

　　2 medium red bell peppers, cored, seeded, deribbed and chopped

　　3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained

　　2 jarred jalapeño peppers, seeded and minced

　　1/2 cup chopped cilantro or fresh parsley

　　2 teaspoons kosher salt

　　Freshly ground black pepper to taste

　　Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.

　　Vegetable Love