4-6 cups of Witten’s Sweetcorn (cut from 6-9 ears)
½ stick of butter
½ medium candy onion or Vidalia onion
2 tbsp chopped parsley
1
Cut kernels from corn cobs. Melt butter in 10-12 inch skillet and add onions. Sauté until translucent over medium heat. Add corn, heat, stirring frequently until corn is heated thru. Do not cover. Add chopped parsley and serve.
Ingredients
4-6 cups of Witten’s Sweetcorn (cut from 6-9 ears)
½ stick of butter
½ medium candy onion or Vidalia onion
2 tbsp chopped parsley
Directions
1
Cut kernels from corn cobs. Melt butter in 10-12 inch skillet and add onions. Sauté until translucent over medium heat. Add corn, heat, stirring frequently until corn is heated thru. Do not cover. Add chopped parsley and serve.