If you are using dried herb, add it with the tomatoes.

6 ears fresh corn, husked
3 T oil or butter, divided
1 large onion, chopped
2 c chopped tomatoes
salt and pepper, to taste
chopped fresh basil, cilantro, dill, or tarragon for garnish, optional (or dried, to taste)

1. Strip the kernels from the corn. Heat one tablespoon of oil or butter in a large skillet over medium heat. Add the corn kernels. Cook, stirring occasionally, until the kernels begin to brown some. Add the additional two tablespoons of oil or butter and the chopped onion. Cook until the onion softens, stirring occasionally, about 6 or 7 minutes. Add chopped tomatoes and dried herb, if using, stirring to combine.

2. Cook until the tomato pieces break down and become saucy. Season with salt and pepper to taste. Garnish with fresh herb, if you haven’t used dried. Serve hot or at room temperature.