hookem2102
250+ Posts
Someone had asked for this in the T-giving meal thread so here it is...saw it in the DMN on Wed and decided to make it for T-giving. It was really, really good.
BOURBON CREAM CORN
¼ cup (1/2 stick) salted butter
4 garlic cloves, minced
4 shallots, minced
3 cups freshly cut corn kernels, uncooked
¼ cup diced red bell pepper, stem and seeds removed
¼ cup bourbon
1 cup heavy cream
¼ cup scallions, chopped
1 tablespoon cracked black pepper
2 teaspoons kosher salt
In a large sauté pan, heat butter. Sauté garlic and shallots until translucent.
Add in corn kernels and bell peppers and continue cooking for 2 minutes.
Deglaze the pan with bourbon; add cream. Cook until the cream is reduced and starts to thicken. Finish with scallions, cracked black pepper and kosher salt. Serve warm.
Makes 8 servings.
Variation: "If you want to add a little diced bacon to this recipe, that's a good thing. Add 1/2 cup bacon to the pan before sautéing the garlic and scallions. After the bacon browns, leave the fat in and add just a little less butter.
BOURBON CREAM CORN
¼ cup (1/2 stick) salted butter
4 garlic cloves, minced
4 shallots, minced
3 cups freshly cut corn kernels, uncooked
¼ cup diced red bell pepper, stem and seeds removed
¼ cup bourbon
1 cup heavy cream
¼ cup scallions, chopped
1 tablespoon cracked black pepper
2 teaspoons kosher salt
In a large sauté pan, heat butter. Sauté garlic and shallots until translucent.
Add in corn kernels and bell peppers and continue cooking for 2 minutes.
Deglaze the pan with bourbon; add cream. Cook until the cream is reduced and starts to thicken. Finish with scallions, cracked black pepper and kosher salt. Serve warm.
Makes 8 servings.
Variation: "If you want to add a little diced bacon to this recipe, that's a good thing. Add 1/2 cup bacon to the pan before sautéing the garlic and scallions. After the bacon browns, leave the fat in and add just a little less butter.
