Confetti Corn

3 cobs Red Dog corn, kernels cut off
1 Red Dog sweet pepper, seeded, cored and roughly diced
1/4 large Red Dog red onion, cut into thick slices
1 Tablespoon extra virgin olive oil
Salt and freshly ground pepper

To serve:
Crumbled feta cheese
Chopped fresh cilantro
Lime wedges, for drizzling

Place skillet in cold oven. Preheat oven to 400, leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.

Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced red onion. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.

When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15-20 minutes, stirring once halfway through, until corn and peppers are tender. Remove skillet and stir mixture. Allow to stand a few minutes before serving.

To serve, top with crumbled feta cheese and chopped cilantro and serve with lime wedges for drizzling.