Recipe by Lori Ross

Unlike spicy, complex corn salads, this one is simple, sweet and comforting and it is tasty warm or cool.  

1 tbsp olive oil 

1 small diced red onion or two medium shallots

4 cups corn kernels cut from fresh ears of corn (or canned or frozen corn works too)

1/4 tsp salt and pepper

1 tsp sugar

1/4 cup chopped scallions

1 tbsp fresh thyme (or 1/2 teaspoon dried thyme) 

Heat a large skillet over medium heat, and add 3 tablespoons olive oil. When oil is hot, add red onion or shallots and sauté until soft.  Add corn, salt, pepper, sugar and red onion to pan and sauté on medium for 5-10 minutes, until the corn and onions are caramelized and turning brown. Remove from heat, and stir in chopped scallions and thyme.  Serve cold or at room temperature.