Kernels cut from 6 ears sweet corn (to yield about 3 cups)
2 tablespoons butter or olive oil
Salt and freshly ground black pepper, to taste
In a skillet, saute the corn kernels with the butter or olive oil until heated through, for 3 to 4 minutes. Season with the salt and pepper to taste, then stir in any of the following: a bit of chopped red or green, sweet bell pepper; minced, fresh parsley; 1 tomato (seeded and chopped); chopped, fresh herbs (basil, cilantro, thyme, marjoram or tarragon); a pinch of chili powder; diced, fresh jalapeno or serrano chilies; chopped, roasted poblano or Anaheim chilies; 1 or 2 slices cooked and crumbled bacon.
Makes 4 servings.