Sour Creamed Corn

Makes 4 servings

4 large ears corn
2 Tbsp butter
1/4 c sour cream
Dash of Tabasco
Salt and black pepper, to
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.

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