1    Onion, chopped
1    Red bell pepper, chopped
1    Green bell pepper, chopped
1/4 c  Sweet butter
6    Ears corn, shucked
1/4 c  Dry white wine

In a skillet, cook the onion and the bell peppers in the butter over
moderately low heat, stirring, for 3 minutes, or until the vegetables are
softened. While the pepper mixture is cooking, cut the corn kernels off
the cobs with a sharp knife. Add the corn to the skillet and cook the
mixture, stirring, for 2 minutes. Add the wine and salt and pepper to taste
and simmer the mixture, covered, for 5 minutes.