4 ears fresh corn
2 tablespoons butter (or a little bacon grease)
1 small sweet onion, diced
salt and pepper to taste
Cut corn kernels from cob. Slice if off and lightly scrape the cob.
In a heavy skillet, melt butter over medium heat.
Saute corn kernels just until tender, then mix in onion.
Continue to saute until onion is just beginning to turn crispy.
Season with salt and pepper.
* Notes: Great use of leftover corn on the cob. Cut corn off the cob tonight, fry tomorrow night. Fry onion first, add and quickly brown the corn.
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