Frozen corn gets a slight flavor upgrade with bell peppers and shallots.
- 1 red bell pepper
- 1 green bell pepper
- 1 large shallot
- 2 tbsp olive oil
- ½ (1 lb) pkg frozen sweet corn kernels, thawed
- Halve the bell peppers. Remove the seeds and dice finely. Peel and finely chop the shallot.
- Heat oil in a large skillet on medium heat. Add shallot and bell peppers and cook 7–8 min., until peppers are almost tender, stirring often.
- Stir in corn and cook 2–3 min., until corn is heated through. Season with salt and pepper.
- Fifteen Minutes
- 15 Minutes