Mexican Corn - cooking recipe

Ingredients

2 c. fresh cut corn (approximately 4 ears)
1/4 c. melted butter
1/4 c. chopped green pepper
1/4 c. chopped red pepper
1 tsp. salt
1 c. sliced onion, separated into rings *
1 large tomato, peeled and diced
1/4 tsp. dried oregano (or more according to your taste)

Preparation

Combine first 6 ingredients in a large skillet; cover and cook over medium heat for 7 minutes, stirring occasionally.
Add tomato and oregano.
Cook, uncovered, 2 minutes or until tomato is heated thoroughly.