I love this recipe in the summer when I can get fresh, local corn!
1 tbsp extra virgin olive oil
1 small onion, cut in half from pole to pole and sliced
1 bell pepper, color of choice and cut into strips
2 tsp cumin
Pinch of cayenne pepper, more or less depending on your desire for spiciness
3 cloves garlic, minced
4 ears of fresh corn, cut off the cob (or 1 15 oz can corn)
1/2 cup chopped cilantr
Salt and pepper to taste
Heat extra virgin olive oil in medium skillet over high heat. Add onion and pepper and saute stirring frequently until soft about 8 minutes, reducing heat if onion begins to burn. Add garlic, cumin, and cayenne and saute for 3 more minutes. Add corn and cook for 3 more minutes. Stir in cilantro, salt, and pepper.
*Great as is or used as a topping/filling in tacos, burritos, and quesadillas
