Bourbon Creamed Corn               

 tags (edit): Summer Bon Appetit Magazine @Vogel @Try Soon! Side Dish  

 

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue Sauce (included in this collection). This side dish is also great with barbecued ribs or chicken.

Ingredients

1/4 cup Butter (1/2 stick)
1 cup Shallots (about 4 large), chopped
3 cloves Garlic minced
1 large Red bell pepper coarsely chopped
3 cups Fresh corn kernels (cut from about 5 medium ears)
2/3 cup Whipping cream divided
1/4 cup Bourbon
1 1/4 cups Green onions (about 6), divided, chopped
 

Instructions
 Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté 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 1/4 cup green onions and serve.

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Yields: 6 Servings
     Bon Appetit magazine, September 2004, page 77

 notes:  Great combination of flavors. Also used canola & olive oils instead of butter and didn't miss it. I would leave off the sprinkle-on scallions. Nice dish to use with farmstand corn. This dish was very tasty. I will omit the sprinkled on green onion and cook the sauce down just a bit next time. Everyone really liked this dish.

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