Warm Salad With Saffron

• Butter
• Corn kernels
• Chopped onion
• Pinch of saffron
• Parmesan

1. Melt butter in a large skillet on medium-high heat.
2. Add corn kernels along with chopped onion and a pinch of saffron.
3. Saute, stirring occasionally, until each kernel is deeply browned on at least one surface.
4. Turn off heat.
5. Garnish: Grated Parmesan.

butter, kernels, onion, saffron, parmesan

Taken from cooking.nytimes.com/recipes/12709 (may not work)