t-566788 Bourbon Cream Corn [Flat] - TribalWar Forums

Bourbon Cream Corn

11-25-2008, 09:52 PM
Just in time for Thanksgiving, this is a great side that my family has every year

1/4 cup (1/2 stick) salted butter
4 garlic cloves, minced
4 shallots, minced
3 cups freshly cut corn kernels, uncooked
1/4 cup diced red bell pepper, stem and seeds removed
1/4cup bourbon
1 cup heavy cream
1/4 cup scallions, chopped
1 tablespoon cracked black pepper
2 teaspoons kosher salt

In a large saute pan, heat butter. Saute garlic and shallots until translucent.

Add in corn kernels and bell peppers and continue cooking for 2 minutes.

Deglaze the pan with bourbon; add cream. Cook until the cream is reduced and starts to thicken. Finish with scallions, cracked black pepper and kosher salt. Serve warm.

Variation: If you want to add a little diced bacon to this recipe, that's a good thing. Add 1/2 cup bacon to the pan before sauteing the garlic and scallions. After the bacon browns, leave the fat in and add just a little less butter.