Preparation:

• Preheat oven to 425°F.
• In a large mixing bowl, whisk together the chicken stock, evaporated milk, garlic powder, black pepper and hot sauce. Set aside.
• In a large, non-stick, oven-safe skillet, cook and crumble sausage until lightly browned. Remove with a spatula and drain on paper towels.
• Wash, peel, and chop onion. Set aside.
• Save the pan drippings from the sausage and in that same skillet, add the oil.
• Heat oil and pan drippings over medium-high heat. Add the onions and cook until they are soft, stirring frequently.
• Add the corn (thawed) to the skillet, and continue to cook for 5-7 minutes, stirring frequently and making sure not to burn.
• When the corn and onions are sizzling, add back the drained and crumbled cooked sausage as well as the chicken stock mixture to the skillet.
• Stir everything together and cover with a lid. Reduce heat to low. Simmer, covered, for 5 more minutes.
• Stir and transfer uncovered pan to the pre-heated oven for 15 minutes.
• Serve warm for best flavor.