3 cups of cut Corn, fresh or frozen
1 large Onion, minced
1/4 cup Olive Oil
1 tablespoon Rosemary
1/3 cup Parmesan cheese
Salt and Pepper to taste
Pour the Olive Oil into a large skillet which has a lid.
Over a medium heat, cook the Onion and Rosemary together, until the onion is translucent.
Add the Corn, 1/4 cup Water, and stir.
Cover, and cook over medium heat, stirring once, for 8 minutes.
Uncover, sprinkle with Salt, Pepper, and Parmesan Cheese, and stir.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.