Ingredients
2 tablespoons extra-virgin olive oil
2 onions, finely chopped
Kosher salt and freshly ground black pepper
2 cups fresh corn kernels (from 2 ears)
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 1/2 cups Greek yogurt
Preparation
Heat oil in a large skillet over medium. Cook onions with a pinch of salt, stirring, until caramelized, about 20 minutes. Add corn and 2 tablespoons water. Cover and cook, stirring occasionally, until corn is tender, about 5 minutes. Add garlic and cook, stirring, 1 minute.
Remove from heat and let cool. Reserve 2 tablespoons corn mixture for garnish; transfer the rest to a bowl. Add Worcestershire sauce and Greek yogurt to bowl with corn mixture and mix to combine; season with salt and pepper to taste. Garnish with reserved corn mixture and serve. Leftovers can be refrigerated in an airtight container up to 3 days.
