2 tbsp. onion, chopped
6 tbsp. butter
2/3 c. mushrooms, chopped
1 (12 oz.) can niblet corn
1/2 c. cream
salt and pepper

Over direct heat melt butter, cook onions and mushrooms until tender; about 5 minutes. Add drained corn niblets. Warm mixture through. Toss gently. Add cream, salt and pepper. Serve hot. Garnish with parsley and additional mushroom slices, if desired.

Serves 6.

Submitted by: Carol Sampson