Ingredients
1/4
cup (1/2 stick) butter
1
cup chopped shallots (about 4 large)
1
large red bell pepper, coarsely chopped
3
cups fresh corn kernels (cut from about 5 medium ears)
2/3
cup whipping cream, divided
1
1/4 cups chopped green onions (about 6), divided
Directions
1.
Melt butter in 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 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 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; sprinkle with remaining 1/4 cup green onions and serve.
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