1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained
Melt butter in skillet. Add onion; sprinkle with some salt and a dash of pepper. Cover; cook over low heat 5 minutes, shaking skillet often. Add the corn; mix. Heat uncovered 5 minutes, stir often. Season to taste. Serves 6 to 8.