2 cups fresh corn kernels

2 tablespoons olive oil

2 red bell peppers, chopped

1/2 cup chopped onion

1 garlic clove, chopped

1/4 cup chopped fresh cilantro

1/2 teaspoon chili powder

Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.