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
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
MsgID: 3144349
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 22, 2007 Recipe Swap (6 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 22, 2007 Recipe Swap (6 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: June 22, 2007 Recipe Swap (6 Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Buttermilk Fried Corn |
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