Tequila Cream Corn
Food & Wine
Tequila Cream Corn
Food & Wine
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1 tablespoon unsalted butter 1 tablespoon minced shallot 1 tablespoon minced garlic 2 1/2 cups fresh or frozen corn kernels 1/2 small red bell pepper, finely chopped 3/4 cup heavy cream 2 tablespoons tequila 1/2 cup thinly sliced scallions 1/4 cup finely chopped fresh cilantro 1 tablespoon fresh lime juice Kosher salt Directions: Melt the butter in a large skillet. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 1 minute. Add the corn and red pepper and cook over moderately high heat just until tender, about 4 minutes. Add the cream and tequila and cook, stirring until slightly thickened, 3 to 4 minutes. (Corn can be refrigerated for up to 4 hours). Just before serving, reheat the corn and stir in the scallions, cilantro and lime juice; season with salt. Makes about 2 cups.
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