1/4 c. butter
1/2 c. diagonally sliced celery
1 tsp. instant onion or 1 tbsp. fresh
1 (16 oz.) can whole kernel corn, well drained
1/2 tsp. dill weed
1/4 tsp. garlic powder
1 1/2 tsp. prepared mustard
2 tbsp. sliced stuffed olives (3-4)

In heavy 2 quart saucepan saute celery and onion in butter until crisply tender. Add remaining ingredients except olives, heat through. Add olives. Toss and serve.

I sometimes add 1/2 chopped red pepper with the celery for extra color.

I made ahead when having company - doubled - and microwave just before serving, about 4 minutes. Serves 8.