Bourbon Cream Corn

Welcome to the easiest summer side dish EVER!  Fresh sweet corn season will soon be leaving us, but it’s still going strong here in Iowa so I have no qualms with posting this recipe.  And it’s colorful and cheery yellow and everything I need right now to prepare to say goodbye to summer.

I don’t even like bourbon but I LOVED this recipe.  The bourbon adds a very subtle earthiness and depth in the background without the taste of alcohol.

Sweet corn is really the star here-it’s complemented by sautéed shallots, garlic and sweet pepper, which support the sweet corn without overshadowing the flavor of that beautiful corn.  A healthy splash of bourbon and a lot of cream (it is creamed corn, after all…don’t be shy about it) makes this super luscious.  Finish the dish with tons of scallions and chives for that fresh, oniony pop and you’re done!  Your actual hands-on time is less than 10 minutes, with a few quick stirs here and there.

Can I tell you what one of the hardest parts of food blogging is?  It seems silly, but it is so difficult to pick out what pictures to share with you!  I try to take less than 50 pictures per recipe-partly because it’s a lot of work, and partly because it’s less stressful when I go through the photos to decide what makes the cut.  Sure, there’s often a good amount that are immediate no’s, but then I get down to the granular level and there’s minuscule differences in photos and ahhhhhhhh!!! I just can’t decide.  Sometimes a spoon is here…or there…or a piece of green onion is is one spot and then another…or the angle is slightly different…or (I could go on and on and on).

This is why you see so many pictures in my posts that basically look the same, but might be at slightly different angles or with a spoon moved to another spot.  It’s because I found something in each photo that I just couldn’t live without posting…and I’m dangerously indecisive in this regard.  Bear with me, I’m working on it!

Make this before that sweet summer corn is gone!!  It would be perfect for Labor Day.

And if you’re having a major craving for this in a few months when all we have is frozen corn to remind us of what we’ve lost (until next season), still make this and get back to me on how it turns out!

Bourbon Cream Corn

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• Author: Amanda
• Yield: 6 to 8 servings 1x

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Description

Bourbon cream corn is the perfect summer side dish!  Sweet corn sautéed with shallots, garlic and sweet peppers made creamy with bourbon and heavy cream.  Finish with scallions and chives for a fresh, oniony bite!

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Ingredients

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• 1/2 cup (1 stick) butter
• 4 garlic cloves, minced
• 4 small/medium shallots, finely minced
• 1/3 cup finely chopped red/yellow/orange bell pepper
• 3 cups (about 5 ears) fresh sweet corn, kernels removed from cob (550 grams/1.25 pounds when cut)
• 1/4 cup bourbon, plus a splash to finish
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 4 green onions, white and green parts thinly sliced
• 2 tablespoons finely minced fresh chives

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Instructions

1. Melt the butter in a large sauté pan over medium heat.  Add the shallots to the pan with a pinch of salt and cook until softened and translucent, about 5 minutes.  Add the garlic and cook until fragrant, about 1 minute more. Stir in the corn and bell pepper and cook for 2 to 3 minutes.
2. Remove the pan from the heat and add the bourbon; return to the heat and let reduce for about 1 to 2 minutes.  Stir in the heavy cream and simmer until thickened, stirring occasionally.  This will take about 15 to 20 minutes to reduce the liquid.  Season to taste with salt and pepper.  Stir in the scallions and garnish with the fresh chopped chives.

Notes

Inspiration: Bourbon Cream Corn from Texas Tables by The Junior League of North Harris and South Montgomery Counties, Inc.

• Category: Vegetable Sides