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