Pan-Simmered Corn

• 8 ears fresh white corn
• 3/4 cup vegetable oil
• 1 cup chopped onion
• 1 large clove garlic, minced
• 1 cup diced sweet red pepper
• 1 cup diced green pepper
• 1/2 cup diced celery
• 1 teaspoon finely chopped jalapeno
• Salt to taste

1. Shuck the corn and slice the kernels from the cobs.
2. In a large skillet, heat oil.
3. Add onion and garlic and saute about 5 minutes, until they become transparent.
4. Add the corn, red and green peppers, celery and jalapeno.
5. Reduce heat to medium-low, cover the pan and cook for 30 minutes, stirring occasionally.
6. Remove the lid, increase the heat to medium, and cook another 20 minutes.
7. Season with salt and serve.

white corn, vegetable oil, onion, clove garlic, sweet red pepper, green pepper, celery, jalapeno, salt

Taken from cooking.nytimes.com/recipes/3276 (may not work)