From Star Tribune September 6, 2012
2 ears yellow or white sweet corn
2 or 3 bell peppers (any color)
3 to 4 tbsp. peanut or grapeseed oil, divided
1 small onion or 2 or 3 green onions, chopped
2 or 3 garlic cloves, crushed
1 or 2 jalapeño chile peppers, seeded and finely diced
2 tsp. freshly chopped thyme, or 1 tsp. dried thyme, crushed
1/2 tsp. salt
Freshly ground black pepper
Strip the corn, remove the silk, rinse and pat dry, and then cut the kernels from the cob, and set kernels aside in a bowl or on a plate.
Rinse and dry the peppers. Remove and discard core and seeds and cut lengthwise into 1/2 -inch wide strips.
Heat 2 tablespoons of the oil in a large skillet (preferably cast iron) over medium-high heat. Add the peppers and sauté, stirring, until the peppers are lightly charred, for 8 to 10 minutes. Watch carefully and don’t let the peppers burn. Remove the peppers from the pan and set aside.
Add the remaining 1 tablespoon oil to pan. Stir in the onion, garlic, chile peppers, thyme, salt and black pepper. Cook the vegetables over medium heat for 2 or 3 minutes, turning often.
Return the bell peppers back to the pan and cook 2 or 3 minutes or until warm, mixing well. Serve the vegetables warm or at room temperature.