Santa Barbara Corn Saute

Santa Barbara Summer Corn Sauté

(An original by Mike) This was delicious. You'll see...(and taste).

3 to 6 ears fresh corn (depending on size), just picked
1 red bell pepper, small, finely diced
1 red sweet onion finely diced
1 jalapeno pepper, finely diced
Olive oil, 2 tablespoons
Butter, 2 tablespoons browned
Cumin (dry, powdered), ½ teaspoon
Chipotle pepper powder, ¼ teaspoon to ½ teaspoon
Salt and pepper to taste

Cut corn off cob. Set aside. Sauté peppers and onion in olive oil, low heat, 6 to 8 minutes until soft. Remove, set aside. Brown butter (cook until foam arises and color changes to light brown), add corn, and salt and pepper. Cook 2 to 3 minutes until corn is completely heated. Add pepper mixture, cumin and chipotle pepper powder. Cook 1 minute until flavors are blended. Serve immediately. Add 1 tablespoon butter as you serve it (optional).