Directions:
- 1. Melt the butter in a large, heavy skillet over medium high heat. Add the shallots and garlic and sauté for 2 minutes.
- 2. Add the bell pepper and sauté for 1 minute.
- 3. Add the corn kernels and sauté until almost tender, about 2 minutes.
- 4. Add 1/3 cup of cream and the bourbon and simmer the sauce, stirring often, until it thickly coats the corn, about 2 minutes.
- 5. Add the remaining 1/3 cup cream and 1 cup scallions, and simmer the mixture until the sauce thickens enough to coat the corn kernels, about 2 minutes longer.
- 6. Season the creamed corn to taste with salt and pepper, then transfer to a serving bowl and sprinkle with the remaining 1/4 cup scallions. Sprinkle with paprika for color, and serve.
- You can substitute whiskey, rum, or brandy for the bourbon
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 899.31 Kcal (3765 kJ) | ||
| Calories from fat | 359.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.99g | 62% | |
|---|---|---|---|
| Cholesterol | 116.08mg | 39% | |
| Sodium | 79.57mg | 3% | |
| Potassium | 1869.33mg | 40% | |
| Total Carbs | 115.22g | 38% | |
| Sugars | 33.84g | 135% | |
| Dietary Fiber | 18g | 72% | |
| Protein | 19.92g | 40% | |
| Vitamin C | 96.1mg | 160% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 28.8mg | 160% | |
| Calcium | 206.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 120.19 Kcal (503 kJ) | ||
| Calories from fat | 48.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 62% | |
|---|---|---|---|
| Cholesterol | 15.51mg | 39% | |
| Sodium | 10.63mg | 3% | |
| Potassium | 249.83mg | 40% | |
| Total Carbs | 15.4g | 38% | |
| Sugars | 4.52g | 135% | |
| Dietary Fiber | 2.41g | 72% | |
| Protein | 2.66g | 40% | |
| Vitamin C | 12.8mg | 160% | |
| Vitamin A | 0.2mg | 59% | |
| Iron | 3.9mg | 160% | |
| Calcium | 27.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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