|Chicken||1 , cut up|
|Ears of corn||8|
|Onion||1 Medium, chopped|
|Flour||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Tabasco sauce||To Taste|
With a sharp knife, slice the very tops of the kernels off the corn into a bowl.
Then bring the back of the knife across the cob so that the pulp and juice of corn is squeezed out.
Do not cut too deeply into the cob or you will get the tough part of the kernel.
Cut up chicken to frying size pieces and salt and pepper to taste.
Dredge in flour.
Brown lightly in oil and set aside.
Pour out any excess oil and replace with butter.
Saute chopped onion in butter then add chicken, corn pulp and tomatoes, peeled and diced.
Season with salt, pepper and tabasco; cover and simmer slowly until chicken is tender.
If it appears too dry, you may add a little whole milk.