olive oil
1 red pepper (bell or frying)
2 medium zucchini
1 jalapeno pepper
3 cloves garlic
1 teaspoon fresh oregano
1/2 teaspoon cumin
3 cups corn (about 8 ears)
Saute garlic in olive oil. Add pepper and zucchini; saute until soft. Add corn, herbs, and jalapeno; saute again.
