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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Enjoy a twist on a classic. Whole kernel corn combined with shallots, cream and red pepper for color. Finally a touch of bourbon for that welcome twist. I got the orignal recipe from Bon Appétit: September 2004, R. Read more .S.V.P. - Jasper's, Plano, TX This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce. This side is also great with barbecued ribs or chicken. Ingredients:
1/4 cup(s) butter, unsalted, 1 stick |
1 cup(s) shallot, chopped (about 4 large) |
3 garlic cloves, minced |
1 large red bell pepper, coarsely chopped |
3 cup(s) corn kernels, (cut from about 5 medium ears) |
2/3 cup(s) whipped cream |
1/4 cup(s) bourbon whiskey |
1 1/4 cup(s) green onions, divided (about 6) |
Directions:
1. Melt butter in heavy large skillet over medium-high heat.
2. Add shallots and garlic; sauté 2 minutes.
3. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes.
4. Add cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally.
5. Add green onions. Continue to simmer sauce should be thick enough to coat corn and back of a metal spoon.
6. Season creamed corn to taste with salt and pepper. Transfer to bowl.
7. Sprinkle with additional green onions if you like and serve.
8. Reheating Instructions:
9. Thaw in refrigerator the evening before you are ready to enjoy this dish. Remove cover and heat in microwave at 60% power covered with a damp not wet paper towel.
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