Bourbon Creamed Corn
- 1/4 c. (1/2 stick) butter
- 1 c. chopped shallots (about 4 large)
- 3 garlic cloves, minced
- 1 large red bell pepper, coarsely chopped
- 3 c. fresh corn kernels (cut from about 5 ears)
- 2/3 c. whipping cream, divided
- 1/4 c. bourbon
- 1-1/4 c. chopped green onions
- Melt butter in heavy large skillet over med. heat. Add shallots and garlic; saute 2 minutes. Add red bell pepper; saute 1 minute. Add corn; saute until almost tender, about 2 minutes. Add 1/3 c. cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 c. of cream and 1 c. green onions. Simmer until mixture thickens enough to coat corn thinly, about 2 minutes. Season with salt and pepper. Transfer to serving bowl and sprinkle with remaining green onions.
butter, shallots, garlic, red bell pepper, fresh corn kernels, whipping cream, bourbon, green onions
Taken from www.epicurious.com/recipes/member/views/bourbon-creamed-corn-50024386 (may not work)