Bourbon Creamed Corn

Makes 6 to 8 servings.

This side is great with barbecued ribs or chicken.

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 whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

1. Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes.
2. Add red bell pepper; sauté 1 minute.
3. Add corn; sauté until almost tender, about 2 minutes.
4. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes.
5. Add remaining 1/3 cup cream and 1 cup green onions.
6. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer.
7. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

Bourbon Creamed Corn
Bon Appétit
R.S.V.P.
September 2004
Jasper's, Plano, TX