Title: Corn and Pepper with White Wine
Categories: Vegetables
Yield: 6 Servings

1 Onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1/4 c Sweet butter
6 Ears corn, shucked
1/4 c Dry white wine

In a skillet, cook the onion and the bell peppers in the butter over
moderately low heat, stirring, for 3 minutes, or until the vegetables are
softened. While the pepper mixture is cooking, cut the corn kernels off
the cobs with a sharp knife. Add the corn to the skillet and cook the
mixture, stirring, for 2 minutes. Add the wine and salt and pepper to taste
and simmer the mixture, covered, for 5 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini