- 1 tablespoon vegetable oil
- 2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator
- 1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
- Pinch red pepper flakes
- Salt and freshly ground black pepper
In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.