Corn With Onion and Peppers

• 4 large ears of corn
• 1 tablespoon corn, peanut or vegetable oil
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1 1/2 cups finely chopped sweet pepper, preferably green
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 teaspoon ground cumin

1. Using a sharp knife, cut and scrape the kernels from the corncobs.
2. There should be about two cups.
3. Heat the oil and butter in a skillet and add the onion, garlic and chopped pepper.
4. Add corn, salt and pepper.
5. Cook, stirring, briefly and sprinkle with cumin.
6. Cover and cook over low heat about three minutes.
7. Remove from the heat and serve.

ears of corn, corn, butter, onion, garlic, sweet pepper, salt, freshly ground pepper, ground cumin

Taken from cooking.nytimes.com/recipes/2597 (may not work)