1 jar (2 ounces) diced pimientos, drained, optional
1 teaspoon dried basil
1/2 teaspoon salt
In a skillet over medium heat, cook and stir corn, onion, celery and garlic in butter for 10 minutes. Stir in pimientos, basil and salt; cover and simmer, stirring often, for 15-20 minutes or until corn is tender.