Old Fashioned Creamed Corn With Whiskey

• 3 cups fresh corn kernels (about 4 large ears)
• 1 tablespoon butter
• 1 small sweet red pepper, seeded and finely chopped
• 1/4 cup canadian whiskey
• 1/2 cup whipping cream
• salt and black pepper

1. Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
2. In large heavy skillet, melt butter over medium heat.
3. Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
4. Add whisky; cook, stirring, until almost all the whisky has evaporated.
5. Add cream; increase heat to high.
6. Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
7. Remove from heat; season with salt and pepper to taste.

fresh corn kernels, butter, sweet red pepper, canadian whiskey, whipping cream, salt

Taken from www.food.com/recipe/old-fashioned-creamed-corn-with-whiskey-93584 (may not work)