Sweet Corn With Peppers

• 2 sweet red peppers, about 3/4 pound
• 1 or 2 ears fresh corn (or 1 cup frozen corn kernels)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 23 cup finely chopped scallions
• 18 teaspoon ground cumin
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 teaspoon finely minced garlic

1. Core and vein the peppers.
2. Cut the flesh into very thin strips about 1 1/2 inches in length.
3. There should be about 2 cups.
4. Set aside.
5. Scrape the kernels from the corn.
6. There should be about one cup.
7. Set aside.
8. Heat the oil and butter in a skillet and add the scallions, peppers and corn.
9. Sprinkle with cumin, salt, pepper and garlic.
10. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
11. Spoon the mixture into a warm serving dish.

sweet red peppers, corn, olive oil, butter, scallions, ground cumin, salt, freshly ground pepper, garlic

Taken from cooking.nytimes.com/recipes/2810 (may not work)