2 pkg. (10 oz. each) frozen corn
1 tbsp. vegetable oil
2 med. size sweet red peppers, halved, cored, seeded & chopped (2 c.)
1/2 c. chopped cilantro or parsley
1/2 to 1 jarred pickled jalapeno pepper, seeded & finely chopped
1 1/2 tsp. coarse (kosher) salt
1/8 tsp. freshly ground black pepper

1. Place corn in sieve and defrost under warm running water for 30 seconds. Drain; reserve.

2. Heat oil in medium size saucepan over medium heat. Add red pepper; cook, stirring occasionally, for 3-5 minutes or until almost tender.

3. Stir in corn, cilantro, jalapeno pepper, salt and black pepper; cook, stirring occasionally, about 3 minutes or just until heated through.