Old Fashioned Creamed Corn With Whiskey

1. 1

   Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.

2. 2

   In large heavy skillet, melt butter over medium heat.

3. 3

   Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.

4. 4

   Add whisky; cook, stirring, until almost all the whisky has evaporated.

5. 5

   Add cream; increase heat to high.

6. 6

   Cook, stirring, for 1 minute, until cream has reduced and thickened a little.

7. 7

   Remove from heat; season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.