Quick & Easies: Corn Hash

The weather's changing, and it brings new seasonal fruits and vegetables. Here in Georgia that means: strawberries, beets, asparagus, and of course Vidalia onions! Inspired by some early appearing corn, I decided to make Robert's favorite side dish: corn hash. So simple, but when the ingredients are fresh (and local) this dish is perfection.

Ingredients:
2 ears of corn (I prefer the sweetness of white corn in this recipe)
1 large Vidalia onion
1 T olive oil
red pepper flakes (season it up to your spice level, I like 1 t)
S&P (white pepper works great in this recipe, but use what you've got)

Directions:
1. Shuck corn and cut kernels from the cob. If you have a bundt pan, this method is brilliant.
2. Dice Vidalia small enough to closely resemble the corn kernels.
3. Heat a cast iron skillet over medium high heat. Add 1 T olive oil.
4. Add corn and onions, red pepper flake and S&P. Stir occasionally until onions are translucent and corn has some nice color to it, about 10 minutes.
5. Enjoy!Serves 2 hearty portions