2cupsof frozen cornI used organic white kernels, but any variety should be good
kosher saltto taste
freshly ground black pepperto taste
2-3teaspoonsfresh lemon juice
small handful fresh Italian parsley leaveschopped
Optional: freshly grated pecorino romano or parmesan cheese
Instructions
In a large skillet, warm the oil over medium high heat. Add the fennel and corn and toss to coat. Saute until crisp and tender, about 6-8 minutes. Season with salt and pepper to taste. Add lemon juice and toss to coat. Remove from the heat. If desired, sprinkle lightly with cheese immediately before serving.