This dip is flavorful and has no added guilt of chips since you use lettuce as the scoop.
Wash lettuce and tear leaves from head.
Remove corn from ears. Clean, top and tail celery. Dice into small pieces. Place celery and corn in large skillet. Drizzle olive oil over celery and corn, and heat on medium-high. Stirring constantly add salt, pepper, and herbs. Saute 4-5 minutes. Add diced peppers and sauté 1 minute.
Remove from heat and add feta cheese. Stir and place in bowl or garnish each romaine leaf with dip.
Cooks note: To add a bit of spice, add ¼ teaspoon chipotle in adobo sauce or ½ finely chopped chipotle peppers.