| SOUR CREAMED CORN |
Adapted from Farm-Fresh Recipes by Janet Majure.
4 large ears corn
2 Tbsp butter
1/4 c sour cream or light sour cream
Dash of tobasco
Salt and black pepper to taste
1/4 c chopped fresh chives
Chopped parsley for garnish
1. Cut corn kernels from cob, and place kernels in a bowl. You should
have about 2 1/2 cups.
2. Hold each cob over the bowl and scrape with back of 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 tobasco. Cook until warmed through; do not
allow to boil. Add salt and pepper. Sprinkle with chives and parsley.
4 large ears corn
2 Tbsp butter
1/4 c sour cream or light sour cream
Dash of tobasco
Salt and black pepper to taste
1/4 c chopped fresh chives
Chopped parsley for garnish
1. Cut corn kernels from cob, and place kernels in a bowl. You should
have about 2 1/2 cups.
2. Hold each cob over the bowl and scrape with back of 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 tobasco. Cook until warmed through; do not
allow to boil. Add salt and pepper. Sprinkle with chives and parsley.
