- Freshly ground black pepper to taste
- 2 teaspoons kosher salt
- ½ cup chopped cilantro or fresh parsley
- 2 jarred jalapeño peppers, seeded and minced
- 2 medium red bell peppers, cored, seeded, deribbed and chopped
- 1 tablespoon vegetable oil
1. Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.