Bourbon Creamed Corn

1. 1

   Melt butter in heavy large skillet over med. heat. Add shallots and garlic; saute 2 minutes. Add red bell pepper; saute 1 minute. Add corn; saute until almost tender, about 2 minutes. Add 1/3 c. cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 c. of cream and 1 c. green onions. Simmer until mixture thickens enough to coat corn thinly, about 2 minutes. Season with salt and pepper. Transfer to serving bowl and sprinkle with remaining green onions.

* Per serving · 4 servings · Values may vary.

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