1 (15 ounce) can whole kernel corn
1 onion, chopped
2 cups water
glaze and color with butter
Preheat oven to 400 degrees F (200 degrees C).
Generously grease a medium bowl.
In a large pot over low to medium heat, bring water to a boil. Add corn and onion, and simmer until done, about 45 minutes. Stir in reserved peas, corn and onion, and the water. Bring to a boil, then reduce heat and simmer until all vegetable is tender, about 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Saute onions until tender. Add drained and shredded corn, and simmer until tender, about 2 minutes. Cool and stir in reserved peas and mint. Return corn and peas to heated pan. Pour over vegetable, and sprinkle with reserved mint and peas.
Cover, and bake for 30 minutes. Serve warm with sauce.