- 1 1/2 cups frozen yellow and white corn
- 2 tablespoons chopped onion
- 1 tablespoon butter or margarine
- 1/4 teaspoon sugar
- 1/8 teaspoon ground mustard
- 2 teaspoons minced fresh parsley
- Cook corn according to package directions; drain and set aside. In a small skillet, saute onion in butter. Add the sugar, mustard, parsley and reserved corn. Cook 2-3 minutes longer or until heated through.