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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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