A vibrant and flavorful dish featuring fresh corn and peppers, perfect for a quick and satisfying meal.
Heat the canola oil in a Dutch oven over medium heat.
Ensure the oil is hot enough to sizzle when you add the vegetables.
Add the chopped onion, bell pepper, garlic, and jalapeño to the pot. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the corn kernels, diced tomatoes, and Creole seasoning. Reduce the heat to low.
Mix well to evenly distribute the seasoning.
Cover the pot and let the mixture cook, stirring occasionally, until the flavors meld.
Check occasionally to ensure the mixture doesn't stick to the bottom.
Serve warm as a side dish or a main course, garnished with fresh herbs if desired.
Fresh parsley or cilantro makes a great garnish for added color and flavor.
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