2 T olive oil
1 bell pepper
1 jalapeno pepper
2 ears sweet corn
1/2 tsp. salt
1 tsp. lime juice
Directions:
Dice peppers into small pieces. Heat oil in skillet and saute peppers until tender.
Cut kernels off the ears of corn. Add to peppers and heat quickly, about 1 min.
Remove from pan. Toss in a bowl with salt and lime juice.
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