Yum! Corn cooked in butter, not water, and sweetened onion.
4 large corn cobs
1 large onion, peeled and finely chopped
Salt & freshly ground black pepper
Optional: ground cumin, grated ginger, fresh tarragon
This is hardly a recipe, and there are so many ways to do it. Most simply, the corn can be cooked with nothing but a good knob of fresh butter.
Remove the leaves and silks from 4 large corn cobs and slice off the kernels.
Add corn and a large knob of butter to a medium frying pan. Set pan over a medium heat, and stir corn until butter melts. Cook for 10 minutes, stirring often, by which time the corn will be shiny and moist, and it will have softened slightly. Season with salt and away you go. You can add ground cumin along with the butter, or finish the corn with fresh tarragon , or add a little freshly grated ginger towards the end of cooking.
Alternatively, cook a large chopped onion in 2 tablespoons of butter in a large pan over medium heat until golden. Remove the leaves and silks from 4 large corn cobs and slice off the kernels. Add corn and 2 cloves of crushed garlic to the onion in the pan. Cook, stirring often, until corn is golden, about 15-20 minutes; lower the heat if it starts catching. Season with salt and pepper and serve piping hot.
If needs be, it can be cooked an hour or two before required, then reheated; keep it at room temperature.