Every summer I grow jalapenos in my garden. I end up with a large amount of them and try different and creative ways to use them besides salsa. This is a very fast dish that goes well with any meat in the summer months. 
1 pound of frozen or fresh corn
1 vidalla onion (thinly sliced)
2 green peppers
2 jalapenos
1 tablespoon of extra virgin olive oil
1 teaspoon of cumin
1/2 cup cherry tomatoes sliced
1/2 teaspoon salt
Preheat the oven to 350 degrees. Slice the peppers and jalapenos in half removing the seeds and stems. Bake at 350 for 20 minutes until tender. Remove from oven and sliced into bite size pieces.
In a skillet over medium heat cook onion and olive oil until onion is transparent and soft. Add in cumin, salt, tomatoes and peppers. Stir in corn and cover. Cook for 3-5 minutes and stir. I like to add Monterrey Jack cheese on top of mine before I serve it. Delicious!
