25 ml butter 2 tbsp
2 large red peppers, chopped
1 kg corn kernels 2 lb
15 ml fresh thyme, minced 1 tbsp
1 bunch green onions, sliced
Melt butter in heavy large skillet over medium-high heat; add peppers, saute until tender; about 4 minutes. Add corn and thyme; saute 4 minutes. Add green onions; saute until slightly softened about 4 minutes. Season with salt and pepper.
Serves 6