A delicious side dish to go with your next Mexican entrée. Please note there are no "exact" amounts of any one ingredient in this dish. It is more of a preference. Having said that I AM going to tell you exactly what I used, then you can decide more or less to your taste.

◘ Corn (I used frozen white corn as that is what I had available to me, it was a 22 oz bag which will feed 4-5 adults. I also use at different times white & gold corn or just yellow corn) If using canned corn, simply drain well and set aside.
◘ 1 cup of diced bell pepper (this time I used a mix of both red and green). Any bell pepper is fine, green, orange, yellow or red. I mainly use red and green. for this. The flavors are great and the colors are appealing in the finished dish.
◘ 1 small onion, minced
◘ a shake or two of taco seasoning
◘ salt and pepper to taste
◘ oil for skillet (this time I used vegetable & olive)
◘ 2-3 teaspoons butter for flavor (optional)

I first in a colander, rinsed my frozen corn (to be sure there was no ice). I placed in a microwavable bowl with about 1 cup of water, covered it and placed in the microwave for 3-4 minutes. I removed, drained it and set to the side.
Sauté the bell peppers and onions for about 5 minutes (NOTE* my red bell peppers were frozen this time and my green was fresh, that is why mine were sautéed separately , otherwise I would have done them together. Also, my onions were minced this time, I did not want them overdone, so I did them separately. Normally they would have been all sautéed together.
Take up the vegetables and add in the corn. If using frozen , cook it off for 4-5 minutes over medium heat or if using drained canned corn you only need 2-3 minutes, keep it moving as to not scorch it. Add the sautéed vegetables back into the skillet, cooking for another couple of minutes, stirring well.
If desired top with a little taco seasoning.
Here is how I make my own easy taco seasoning:
   • Taco Seasoning - Make it Yourself and...  

Optional Add Ins, delicious added to taste:
minced jalapeño
minced pimento in lieu of red bell pepper
mince green chiles
cilantro
lime juice
2 oz room temp cream cheese
a couple of sprinkles of cheddar, pepper jack or Monterey Jack Cheese