1 c. sliced fresh mushrooms
1 tbsp. minced onion
1 tbsp. butter
3 c. corn, freshly cut from cob
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Saute mushrooms and onion in butter in skillet for about 5 minutes. Add remaining ingredients and saute until corn is cooked, but still crisp (about 5 minutes). Hint: After cutting corn kernels from cob, scrape cob with knife to loosen remaining corn.

Serves 6-8.