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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was from a now defunct restaurant in El Paso. The corn did not make the business fail. In fact, the corn was the main attraction. I bribed the chef for the recipe (several bock beers, by the way) Ingredients:
2 tablespoons butter |
4 garlic cloves |
4 shallots |
3 cups frozen corn |
1 red pepper |
1/4 cup bock beer |
1 cup heavy cream |
1/4 cup green onion |
1 pinch salt |
Directions:
1. Mince garlic and shallots. Add them to a skillet with 2 T butter and saute about 3 minutes.
2. Stir in corn and chopped red pepper, cook 2 minutes.
3. Add beer and cream.
4. Simmer until cream thickens.
5. Stir well.
6. Top with green onions.
7. Sprinkle with salt to taste.
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