Heat olive oil in a skillet over medium heat until warm
Add peppers, onions and garlic (if using) to skillet and cook until bell peppers are tender and onions are translucent
Melt butter and then add corn to skillet
Season with salt and pepper (to personal taste) combine contents of skillet together
Turn heat to low and simmer for 10 minutes stirring occasionall
Don’t be be shy with the salt and pepper. Since they are the only seasoning in this recipe add the salt and pepper then taste to see if you want to add more.
Usually five ears of corn will equal close to four cups. This will vary of course based on the size of the corn.
Adding some a teaspoon minced garlic with in the skillet the onions and peppers will add another layer of flavor to this recipe.
Store in an air tight container in the refrigerator for up to seven days.