Joe's Web Site Cafe - Archived Recipes

Bourbon Creamed Corn

This goes particularly well along with seafood dishes

• 1/4 cup (1/2 stick) butter. Don't use margarine, it's worse for your heart than butter and the calories are the same.
• 1 cup chopped shallots (maybe 4 large ones)
• 3 cloves of minced garlic (I use it so much that I buy the stuff minced in a jar).
• 1 large red bell pepper chopped coursley (these too are now in season at farmers' markets).
• 3 cups of fresh corn kernels (cut from about 5 ears of corn) If you use frozen corn, don't cook the corn as long
  once you place it in the skillet - maybe one minute instead of two).
• 2/3 cup of whipping cream, divided. Don't let this scare you; hell, it's not that much and anyway,
  how often will you fix corn this way?
• 1/4 cup bourbon. I measure out a half cup and sample it before I put it in the skillet -- who knows, it could be spoiled.
• 1 1/4 cups of green onions (about 6), divided. I have also used chives because that's what I have in my garden.

  Melt butter in a heavy skillet over medium high heat.
  Add shallots and garlic and saute two minutes. Add red bell pepper and saute 1 minute.
  Add corn; saute 2 minutes (1 for frozen corn) Add 1/3 cup of cream and bourbon.
  Simmer and stir for 2 minutes. Add remaining cup of cream and 1 cup of green onions.
  Simmer for 2 more minutes and season to taste with salt and pepper.
  Pour into a bowl and sprinkle remaining 1/4 cup of green onions on top. Serve and get ready for the accolades.