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Bourbon creamed corn

Contributed By: william | See all of william's recipes
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
This is especially good with barbeque. Frozen corn can be substitued if fresh is unavailable and a dash of cayenne can be substituted for the jalapeno.
3 strips of bacon, diced
½ medium onion, diced
½ medium jalapeno, seeds & membrane removed, diced
¼ medium green or red pepper, diced
4-5 ears of corn, removed from cob
(scrape the cob with back of knife to get the
“milk” and add to corn)
¼ cup bourbon
? cup or more cream
Salt and pepper to taste
Fry the bacon until crisp and remove from skillet. Keep about 1 tablespoon bacon fat in the skillet and sauté onion, with a pinch of salt, over medium low heat. Add jalapeno and bell peppers after 3-4 minutes and continue sautéing until the onion is soft and translucent, about 6-8 minutes total. Add the bourbon and scrape up brown bits from the bottom of the skillet. Simmer a minute or so until the bourbon is nearly evaporated. Add the corn, bacon and cream and simmer until corn is cooked and the liquid is nearly all evaporated but the dish is still moist, about 5 minutes depending on the corn. You may have to add more cream to keep the mixture moist during the final cooking. Add salt and pepper to taste.


Date Added: 08/31/2009
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