4 lg. ears of fresh yellow or white corn
2 tbsp. butter
3 whole green onions (scallions), chopped
1/4 c. sour cream
Dash hot pepper sauce to taste
1 tbsp. chopped fresh parsley
Salt & freshly ground black pepper to taste

Cut corn from cob and put kernels in a bowl (you should have about 2 cups). With the back of a knife, scrape cobs over the bowl to extract juices. Melt butter in a saucepan over low heat and add the onions; cook until slightly tender. Stir in corn and cook until barely tender, about 4-5 minutes. Add sour cream, pepper sauce, parsley, salt and pepper. Cook until warmed through; do not allow to boil. Serves 4.