Recipe by Lori Ross

This recipe makes even old starchy corn taste great!  I have made this recipe with frozen white corn and canned white and yellow corn.  All were good but the best was yellow canned niblets corn...it caramelized beautifully like really fresh corn and had a nice bite to it. The frozen corn was softer and less intense.  I also liked a mix of yellow and white corn too
 
1 Tbsp butter for fresh corn; add two Tbsps for frozen or canned corn
3 cups corn (fresh or frozen or canned yellow or white corn)
4 shallots or one medium onion minced
Pinch sugar for fresh corn; add almost a tsp to canned and frozen corn
Salt and pepper to taste
2 tsp thyme
 
In a large skillet over medium heat, melt butter; add corn, shallots, salt, pepper and sugar. Cook, stirring occasionally to prevent burning until corn is browned (about 5 minutes). Stir in thyme and cook 5 minutes more. Season with salt and pepper.