1 tsp. butter
1/4 c. chopped scallion
2 tbsp. each diced red and green bell peppers
1 tsp. minced jalapeno pepper to taste
3/4 c. drained canned or thawed frozen whole kernel corn
1/4 c. canned cream style corn
3 tbsp. sour cream
1 tsp. minced fresh parsley
1/8 tsp. salt
Dash white pepper to taste

Heat butter over medium heat until hot; add scallion, bell peppers, and jalapeno pepper and saute 1-2 minutes. Add remaining ingredients and stir to combine. Reduce heat to low and cook, stirring frequently until heated through, 2-3 minutes longer.