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Ingredients
- 12 cup fresh corn or 12 cup frozen corn
- 1 teaspoon butter
- 14 cup cooking onion, diced
- 2 cherry tomatoes, quartered
Method
- If using frozen corn, thaw first!
- Melt butter in a medium skillet over medium heat.
- Saute corn kernels just until tender, then mix in onion.
- Continue to saute until onion is just beginning to turn golden.
- Add tomatoes, heat until warm.