Categories: Sides

Ingredients

• 1 tbsp. olive oil
• 2 ears fresh husked corn on the con
• 3 to 4 thin scallions, finely chopped
• 3 cups chicken stock
• 1 cup quick-cooking polenta
• 2 tbsp. butter
• 2 tbsp. hot sauce, or to taste
• Salt

Directions

1. Heat the olive oil in a sauce pot over medium-high heat.

2. Balance each corn on the cob on a small inverted bowl nested in a larger bowl. Cut the kernels off the cob from top to bottom with a sharp knife.

3. Saute the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes. Add the scallions and cook for a minute, then add the stock and bring to a boil. Whisk in the polenta and cook to thicken for 2 to 3 minutes, then melt in the butter and season with hot sauce and salt to taste.

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