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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Found this Thanksgiving goody in a old vintage recipes - a hic corn -hehe Ingredients:
1/4 cup butter |
1 cup chopped shallots (3 to 4 large) |
1 1/2 teaspoons minced garlic |
1 large red bell pepper, seeded and finely chopped |
3 cups corn kernels, cut from 4 to 5 medium ears |
2/3 cup heavy cream |
1/4 cup bourbon |
1 1/4 cups chopped scallions |
salt and pepper |
paprika to serve |
Directions:
1. 1. Melt the butter in a large, heavy skillet over medium high heat. Add the shallots and garlic and sauté for 2 minutes.
2. 2. Add the bell pepper and sauté for 1 minute.
3. 3. Add the corn kernels and sauté until almost tender, about 2 minutes.
4. 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. 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. 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.
7. You can substitute whiskey, rum, or brandy for the bourbon
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