Pan Roasted Corn, Sweet Peppers, and Arugula

2 tablespoons extra virgin olive oil

3 cups fresh corn kernels, from 6 ears

4 garlic cloves, minced

2 teaspoons fresh thyme

1 red bell pepper, chopped

1 orange bell pepper, chopped

6 green onions, chopped

2 tablespoons unsalted butter

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 cups baby arugula

1. Heat the oil in a large nonstick skillet over medium heat until hot.
2. Add the corn and cook until bright yellow, 2-3 minutes. Stir in the garlic and thyme and cook 2 minutes. Add the bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the green onions and cook 1 minute.
3. Remove from the heat and stir in the butter, salt, and pepper, stirring until the butter melts.
4. Stir in the arugula and serve.