Bourbon Creamed Corn

Posted by Alayne Gardner-Carimi on

Turns out bourbon is a natural addition to creamed corn. This side dish is sure to become a cookout favorite.

Ingredients (6-8 servings)
¼ cup vomFASS Sun Meadow Rapeseed Oil
1 cup chopped shallots (4-6 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3-4 cups fresh corn kernels (cut from 5-6 medium ears)
⅔ cup whipping cream, divided
¼ cup Two Georges High Corn Bourbon
1 cup chopped green onions (about 6)

Heat Sun Meadow oil in a 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 ⅓ cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. 
Add remaining ⅓ 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.

Corn's Role in Bourbon

Bourbon Kettle Corn Cocktail

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