It's eoe's Birthday Again!!! Stop by for Cake!

Sautéed Corn with Bourbon and Cream

Serves 4 as a side dish.

¼ cup unsalted butter
~3 cups corn kernels, fresh or frozen
1 medium onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
~¾ cup whipping cream, divided
¼ cup bourbon
1 bunch scallions (green parts), chopped


Melt the butter in a heavy skillet over medium heat. Add the onion and peppers, and sauté until softened, about 4-5 minutes. Add the garlic and cook until fragrant, about another minute.

Add the corn and sauté for 7-8 minutes, stirring frequently. Briefly remove the skillet from the heat and add the bourbon and half the cream. Return to the fire, increasing the heat to medium-high. Cook until the liquid has reduced by about two-thirds, stirring frequently. Using a potato masher, gently mash some of the corn kernels to release some of the starch. Add the remaining cream and the green onions and cook until the liquid lightly coats the corn when stirred, another 2-3 minutes (stir often as the mixture may start to stick during this period.)

Serve immediately.

..and we're NOT posting bail this year!