1 lb roasted corn, removed from cob
1 red pepper
1 green pepper
2 jalapeno peppers
1 sweet onion
2 ribs celery
3 oz (3/8 cup) corn oil
1 cup light cream
Salt to taste
Fresh herbs to taste

Small dice all veggies, except corn. Sweat (cook without browning) in corn oil for 15 minutes. Add corn and cream and season with salt and fresh chopped herbs.