Bourbon Creamed Corn

Name: Bourbon Creamed Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: 1/4 cup butter; 3/4 cup chopped shallots; 2 garlic cloves,, minced; 4 cups corn kernels,, about 4-5 ears; 2/3 cup heavy cream,, divided; 1/4 cup bourbon; 1 cup chopped green onions; 1/8 teaspoon red pepper flakes; Kosher salt and freshly ground black pepper

Turns out bourbon is a natural addition to creamed corn. This is a summer side dish with a little kick and is sure to become a cookout favorite.

Prep5 min
Cook10 min
Total15 min
Serves6

Turns out bourbon is a natural addition to creamed corn. This is a summer side dish with a little kick and is sure to become a cookout favorite.

Bourbon Creamed Corn

I’ve made a lot of creamed corns in my day, but this was my first time adding bourbon. A recipe for Bourbon Creamed Corn caught my eye in one of my new cookbooks. Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate is full of side dish recipes, 250 to be exact, for making everything from fried okra to dirty rice to biscuits. We do so love our sides in the south.

Bourbon Creamed Corn #southern

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Steps

1
In a large skillet melt butter over medium-high heat. Add shallots and garlic and sauté for 2 minutes, being careful not to burn the garlic. Turn heat down a touch if necessary.
2
Add corn and continue to cook for 2 minutes, stirring occasionally.
3
Add 1/3 cup cream and all of the bourbon. Simmer until sauce thickens some and coats the corn, about 2 to 3 minutes.
4
Add remaining cream and green onions. (Reserve a few green onions if you want some for garnish.) Simmer for 2 minutes longer.
5
Add red pepper flakes and season to taste with red pepper flakes.