Corn and Poblanos

4 ears corn on the cob, husks and silk removed
2 T. olive oil
2 poblano peppers, seeded and diced
1 onion, chopped
2 T. butter

Cut the corn kernels from the cobs. Heat the olive oil in a skillet over medium-high heat; add the corn and cook until slightly charred. Reduce the heat to medium then add the poblano peppers and onion and continue to cook until tender, stirring occasionally. Add the butter to the skillet and simmer for a few minutes to let the flavors combine.

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