Sauteed Corn with Chives and Bell Pepper

This is a great side dish, particularly with fried chicken or fish.  Let it cool and toss with a vinaigrette for a salad or topping for crostini.

4 large ears of corn
1 large bell pepper, any color
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped chives or herb of your choice.  Scallions are good too.

Husk corn, and slice kernels off using a sharp knife. Dice bell pepper.  In large non stick skillet, heat oil.  Add corn and peppers, saute about 7 minutes, stirring occasionally.  Season with salt and pepper, top with chives. Great with Buttermilk Fried Chicken.