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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce . This side is also great with barbecued ribs or chicken. Ingredients:
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 |
Directions:
1. Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.
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