Fresh Corn & Candy Onions

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6 cups sweet corn (cut from 6-9 ears)

½ stick butter

½ medium candy onion or (Vidalia)

2 tbsp chopped parsley

Cut kernels from corn scraping cob.
Melt butter in 10-12” skillet, add onion.
Saute until translucent over medium heat. Add corn. Heat, stirring frequently until corn is heated through. Do not cover. Add chopped parsley.