What You'll Need:
2 ears of corn on the cob (or 2 cans of corn)
2 bell peppers diced( I use green and red)
1tbs olive oil
1 tbs butter
1 clove garlic roughly chopped
1 onion diced
3 stalks celery cup celery diced
Salt and pepper to taste
Place skillet on stove on high heat.
While the pan is heating, remove the kernels from the corn cob.
When the skillet is slightly smoking, add olive oil and 1 tbs butter (the olive oil keeps the butter from burning).
Add garlic, bell pepper and onion, let cook for 3 minutes.
Add corn and season. carmelize for 6-7 minutes. When done add other tbsp of butter and remove from heat.