Bourbon Creamed Corn
Ingredients
1/4 cup butter
1 cup chopped shallots (3 to 4 large)
1 1/2 teaspoons minced garlic
1 large red bell pepper, seeded and finely chopped
3 cups corn kernels, cut from
4 to 5 medium ears
2/3 cup heavy cream
1/4 cup bourbon
1 1/4 cups chopped scallions
Salt and pepper
Paprika, to serve
Directions
Melt the butter in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and sauté for 2 minutes. Add the bell pepper and sauté for 1 minute. Add the corn kernels and sauté until almost tender, about 2 minutes. Add 1/3 cup of the cream and the bourbon, and simmer the sauce, stirring often, until it thickly coats the corn, about 2 minutes. Add the remaining 1/3 cup cream and 1 cup of the scallions, and simmer the mixture until the sauce thickens enough to coat the corn kernels, about 2 minutes longer. Season the creamed corn to taste with salt and pepper, then transfer to a serving bowl and sprinkle with the remaining 1/4 cup scallions. Sprinkle with paprika for color and serve. Tip: You can substitute whiskey, rum, or brandy for the bourbon.
