Corn Saute with Herbs and Peppers

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Corn Saute with Herbs and Peppers

 

2 tablespoons butter

1 red bell pepper, chopped, about 1/2 cup

1 or 2 jalapeno peppers, depending on taste, finely chopped

1 small onion, chopped, about 1/2 cup

1 rib celery, chopped

3 cups corn kernels, about 6 ears

1 teaspoon fresh sage, chopped, or 1/2 teaspoon dried

1 teaspoon fresh summer savory or thyme, or 1/2 teaspoon dried

2 tablespoons chopped chives

kosher salt and freshly ground black pepper to taste

 

Put butter in a large skillet over medium heat. Add the peppers, onion, and

celery. Cook about 5 minutes until onion softens. Add corn and remaining

ingredients and cook, stirring, about 5 minutes. Check for seasonings. Serves 4.

 

 

 

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