Prep 15 mins
Cook 12 mins
This recipe is best made with fresh corn that has been rushed from field to kitchen as quickly as possible. For not so fresh corn you may want to add 1/2 tsp. granulated sugar when you're cooking the corn in the butter. The Ontario Harvest Cookbook
- 3 cups fresh corn kernels (about 4 large ears)
- 1 tablespoon butter
- 1 small sweet red pepper, seeded and finely chopped
- 1⁄4 cup canadian whiskey
- 1⁄2 cup whipping cream
- salt and black pepper
- Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
- In large heavy skillet, melt butter over medium heat.
- Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
- Add whisky; cook, stirring, until almost all the whisky has evaporated.
- Add cream; increase heat to high.
- Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
- Remove from heat; season with salt and pepper to taste.