From Martha Stewart; adjustments made for Intervale Food Hub members
1 tablespoon unsalted butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Kosher salt and freshly ground black pepper to taste
2 tablespoons fresh thyme, leaves
In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
Stir in the thyme and cook 5 minutes more. Season with salt and pepper.