This colorful in-a-minute side dish is bursting with zip and snap. Substitute fresh corn in the summer months when it's most sweet and succulent.

Makes 8 servings

2	tablespoons margarine
1	cup chopped red onion
1	cup chopped red or green bell pepper
2	packages (10 ounces each) frozen whole kernel corn, thawed
1	teaspoon dried sage leaves
3/4	teaspoon salt
1/4	teaspoon black pepper

Melt margarine in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add bell pepper; cook and stir 3 minutes.
Add corn, sage, salt and black pepper. Cook and stir 5 minutes or until vegetables are tender.

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