Heat the butter in a skillet over medium-low heat. Sauté the onion for a few minutes, until translucent (don’t let it brown).
Add the corn, scallions, 1/4 teaspoon salt and several twists of pepper. Turn the heat up to medium and sauté, tossing and stirring, for 3 minutes or so, until the corn is lightly cooked but still crisp and juicy. Season with additional salt and pepper, to taste. Serve immediately.
Make this with frozen corn: To make this dish with frozen corn, use 3 cups (15 ounces) of frozen corn, defrosted.
Keywords: fresh corn, sautéed corn off the cob, corn with onions and scallions