Bourbon Creamed Corn

"A super picnic or holiday side dish, this creamy corn is superb with roast beef or roast leg of lamb, but is also great by itself over thickly buttered slices of bread that you've toasted and rubbed with a raw garlic clove." Rick Browne

• 1/4 cup butter
• 1 cup shallots (3 - 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 scallion
• Salt and pepper
• Paprika, to serve

METHOD

Melt the butter in a large, heavy skillet over medium high heat. Add the shallots and garlic and saute for 2 minutes.

Add the bell pepper and saute for 1 minute.

Add the corn kernels and saute until almost tender , about 2 minutes

Add 1/3 cup of cream and the bourbon and simmer the sauce, stirring often, until it thickly coats the corn, about 2 minutes.

Add the remaining 1/3 cup cream and 1 cup of scallions, and simmer the mixture until the sauce thickens enough to coat the corn kernels, about 2 minutes longer.

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.

Serves: 6 to 8

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Reprinted with permission from The Big Book of Barbecue Sides, by Rick Browne ©2006 Collector's Press click for book review

this recipe from www.inmamaskithchen.com

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