Corn and Pepper with White Wine

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

Original recipe makes 6 Servings



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.

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