Ingredients
1/4 c. (1/2 stick) butter
1 c. chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 c. fresh corn kernels (cut from about 5 ears)
2/3 c. whipping cream, divided
1/4 c. bourbon
1-1/4 c. chopped green onions
Preparation
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.
