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Heat a large skillet over medium-high heat, add the oil and once hot add the corn evenly to the pan.
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Allow the corn to cook for 2 minutes undisturbed to get a nice sear.
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Stir and add the caramelized onions, parsley, salt/pepper, and sun-dried tomatoes.
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Once the tomatoes soften, add the cream if using.
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Serve once the cream has cooked into the veggies.