This is one of my Shabbat staples. It's ridiculously easy.
1 bag frozen corn
ÂĽ cup chopped onions (I use the frozen, bagged chopped onions)
2 Tbsp butter or margarine
1 Tbsp dried tarragon
Place the butter in a skillet over medium-high heat. (Make sure you use a pan with a lid!)
Once butter has melted, add the onions and sautĂ© about 3 minutes until translucent.
Add corn to the pan. Bring to a simmer, then cover and cook for 20 minutes or until corn is tender.
Remove from heat and mix in the tarragon, as well as salt and pepper to taste.