- 1 teaspoon butter
- 2 ears fresh corn, kernels cut from cob
- 1/2 red onion, diced
- 1 tablespoon fresh parsley
- salt to taste
- ground black pepper to taste
- 1 tablespoon chopped fresh chives
- Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.