Recipe: Bourbon Creamed Corn

BOURBON CREAMED CORN

1/4 cup (1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup heavy (whipping) cream, divided use
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided use

Melt butter in large, heavy skillet over medium-high 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 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes.

Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer.

Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining one-fourth cup green onions and serve.

Makes 6 to 8 servings
Source: Craig Claiborne