2 or 3 ears raw corn, cleaned
1/2 red pepper
2 tbsp. butter
Pinch of thyme
A grind of fresh pepper
Dash of salt

Cut corn from the cobs and scrape cob to get all that corn juice; set aside.

Cut red pepper in half, seed and devein. With a vegetable peeler peel skin from pepper. (You can roast pepper to remove the skin, but I find this works just as well.) Chop into corn kernel size pieces.

Melt butter in large pan or stir-fry pan. Add corn, stir. Add pepper halfway through or last five minutes. Last 2 minutes add seasonings. Cooking time is difficult to say because it depends on how ripe the corn is, but you want to saute until tender.