1/4 cup olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium sweet onion, chopped
1 medium clove garlic, minced
3 tablespoons vegetable oil
1 teaspoon onion powder
2 pounds sweet corn, unmixed
3 tablespoons olive oil
1/2 teaspoon lemon juice
1/2 teaspoon dried rosemary
1 tablespoon dried thyme
1 teaspoon salt
In a large bowl, combine oil, onion, bell pepper and yellow pepper. Mix and refrigerate for about a day to allow flavors to blend.
Heat olive oil in a medium saucepan over medium heat. Add onion, bell pepper, red bell pepper and yellow peppers and saute until roiled. Gradually stir in oil. Add garlic and vegetable oil, mixing well.
Stir corn and lemon juice into the skillet with the garlic and oil. Stirring constantly, cook and stir until the corn is golden brown. Remove from heat and stir in rosemary, thyme and salt.