Recipe: Sour-Creamed Corn

SOUR-CREAMED CORN

4 large ears corn
2 tbsp. unsalted butter
3 whole scallions, bulbs and green tops, chopped
1/4 cup sour cream
Dash red pepper sauce
Salt and freshly ground black pepper
Chopped fresh parsley

Cut the corn kernels from the ears and place them in a bowl. You should have about 2 cups. With the back of a knife, scrape the cobs over the bowl to extract the juices.

Melt the butter in a large heavy skillet over medium-low heat. Add the scallions; cook 1 minute.

Stir in the corn; cook until barely tender, 4 to 5 minutes.

Add the sour cream and hot pepper sauce. Cook until warmed through; do not allow to boil.

Add salt and pepper to taste and sprinkle with parsley.

Serves 4
Source: Greene on Greens by Bert Greene