• 2 tablespoons extra-virgin olive oil
• 3/4 cup Versatile Veggies® Diced Yellow Onion
• 2 1/2 cups fresh corn kernels
• 1 1/2 cups red pepper, diced
• 1 jalapeño pepper, seeded and minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 tablespoons Rawl Cilantro, chopped

In a large skillet over medium, heat olive oil. Add onion and sauté for 3 minutes or just until onion begins to turn golden. Stir in corn and next 4 ingredients. Sauté 2 – 3 minutes or until veggies are crisp-tender. Remove from heat and stir in cilantro. (Can be served with Tostitos as a snack or hors d’oeuvre.)