• 1 can (14.5 oz) whole kernel corn
  • 3/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter or margarine
  • If you have it:
    • 1/2 small onion
    • Another 1/8 teaspoon salt
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon ground rosemary


  1. (If you have it) In a small saucepan, add the vegetable oil and set burner to medium. Once hot, add onion. Cook, stirring occasionally, until the onions are translucent.
  2. Add remaining ingredients and cook for 15 to 20 minutes.

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