- 4 ears of corn
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp basil
- salt and pepper
- 2 mild green chillies (chopped)
- 1 mild roasted red chile (chopped)
Cut corn off of the cob and place into a skillet. Place the skillet with the corn onto a burner at medium heat. Add the olive oil, oregano, basil, and salt and pepper to taste. Saute the mixture for five minutes then add the two mild green chillies and the roasted red chile. Saute for another five minutes. Serve warm.