3 peppers, red, green and yellow
½ teaspoon Greek Seasoning
1 teaspoon Creole Seasoning
1 Tablespoon butter
Cut corn off the cob. I used a large bowl with a small bowl turned upside down to catch all the kernels. De-seed all the peppers and finely chop. Mix together with the corn.
In a large skillet over medium heat melt 1 tablespoon of butter. Add in the corn and peppers along with both seasonings. Stir well and cook corn/peppers for 10 to 12 minutes.
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