Skillet-Caramelized Corn And Red Pepper Salad

• 4 to 5 cups fresh or frozen whole kernel corn
• 1/3 cup extra-virgin olive oil, divided
• 1 teaspoon table salt
• 1 teaspoon freshly ground pepper
• 4 large red bell peppers, seeded and cut into 1-1/2 inch wide squares
• 1 large red onion, diced
• 1/2 cup thinly sliced whole scallions
• 1 cup pitted black olives, diced
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley

1. Heat a large heavy skillet, preferably cast iron, over medium-high heat. Place corn in a bowl and add about 1 tablespoon of the oil. Toss well, tip into hot skillet and toss, stirring occasionally, until kernels are lightly charred. Return corn to the bowl and set aside.
2. Add red bell peppers to skillet over high heat and cook, stirring, 5 minutes or until lightly charred. Add to corn and toss with remaining olive oil, red onion, scallions, olives, 1/2 teaspoon salt, 1/2 teaspoon pepper, the oregano and the parsley.

kernel corn, extravirgin olive oil, salt, freshly ground pepper, red bell peppers, red onion, scallions, black olives, fresh oregano, parsley

Taken from www.epicurious.com/recipes/member/views/skillet-caramelized-corn-and-red-pepper-salad-1206444 (may not work)