Corn And Red Peppers with Cumin

1 tablespoon vegetable oil
1 tablespoon butter
2 red bell peppers, chopped in pieces a little larger than corn kernels
1 small onion, chopped in pieces a little larger than corn kernels
1 teaspoon ground cumin
Salt and black pepper, to taste
4 cups frozen corn kernels, thawed
2 tablespoons chopped fresh chopped cilantro

In a large skillet over medium heat, heat oil and butter. Add the diced bell pepper and onion; cook until the bell pepper has softened and the onion is just beginning to brown, about 8 minutes. Add the cumin and salt and pepper to taste and continue to cook, stirring, for 1 minute. Add the corn and cook for 3 to 4 minutes until the corn is heated through. Remove from heat, mix in the cilantro and serve.