Makes 4 servings4 large ears corn 2 Tbsp butter 1/4 c sour cream Dash of Tabasco Salt and black pepper, to taste 1/4 c chopped fresh chives Chopped parsley for garnish 1. Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. 2. Hold each cob over the bowl and scrape with back of a knife to extract juices. 3. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. 4. Add sour cream and pepper sauce. Cook until warmed through; do not allow to boil. Add salt and pepper to taste. Sprinkle with chives and parsley.