Corn Saute with Herbs and Peppers Fresh summer herbs are a natural with corn, as are sweet and hot peppers. Makes 4 servings.
	Ingredients: 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
	Instructions: 1. Put butter in a large skillet over medium heat. 2. Add the peppers, onion, and celery. 3. Cook about 5 minutes until onion softens. 4. Add corn and remaining ingredients and cook, stirring, about 5 minutes. 5. Check for seasonings. Cooking Tip In addition to the total number of peppers, you can adjust the heat from hot peppers by using or discarding all or part of the seeds and membranes where most of the heat from hot peppers resides.

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