Curried Corn With Red and Green Peppers

• 4 ears fresh corn
• 1 sweet red pepper
• 1 sweet green pepper
• 1 tablespoon butter
• 13 cup chopped scallions
• 1 teaspoon finely chopped garlic
• 1 teaspoon curry powder
• Salt to taste
• 2 tablespoons fresh chopped coriander or parsley

1. Scrape the kernels from the corn.
2. Core and remove the seeds from the peppers.
3. Cut the peppers into very thin strips about 1 1/2 inches long.
4. Heat the butter in a skillet.
5. Add the scallions, garlic and curry powder.
6. Cook, stirring, until the scallions are wilted.
7. Add the corn, peppers and salt.
8. Blend well, cover and cook over medium heat for about 2 minutes.
9. Add the coriander, blend well and serve.

corn, sweet red pepper, sweet green pepper, butter, scallions, garlic, curry powder, salt, coriander

Taken from cooking.nytimes.com/recipes/4273 (may not work)