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Corn Medley

• 4 cups fresh or frozen corn kernels thawed to room temperature
• 1/4 cup butter
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

In a large skillet melt butter. Add red and green pepper and onion; sauté for 3 minutes. Add corn kernels, salt, and ground pepper. Cook, stirring, for 3 minutes; stir in parsley. Serves 6.

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