A vibrant and flavorful side dish featuring sweet corn and colorful bell peppers, perfect for any occasion.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the corn to the skillet and sauté for 3 minutes, stirring occasionally.
Use fresh corn for the best flavor, but frozen or canned corn works well too.
Add the diced bell peppers and onion to the skillet and cook for 5 minutes until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the minced garlic, chili powder, salt, and black pepper, and cook for another 2 minutes.
Add the garlic towards the end to prevent it from burning.
Remove the skillet from heat and sprinkle with fresh parsley before serving.
Garnish with parsley just before serving to retain its vibrant color and flavor.
Serve the dish warm as a side or topping for your favorite main course.
This dish pairs well with grilled proteins or as a topping for tacos or salads.
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