We're still able to buy fresh corn, but the quality isn't necessarily peak. Nonetheless, fresh corn is lovely to have on hand. I put together this dish one night to go with enchiladas. It's easy and very tasty. Use a roasted poblano if you want a little more heat (info on roasting peppers here) . And use amounts of each ingredient to your liking; I used approximately the following amounts.
2 ears of corn, kernels cut from the cob
1 roasted Anaheim or poblano pepper, diced
1 or 2 Tbsp. butter
1/2 to 1 tsp. ground cumin, or to taste
salt to taste
Melt the butter in a skillet (more is better!). Add corn kernels and diced pepper; saute until the corn is cooked. Add seasonings to taste.
Simple but good!