Bourbon Cream Corn

I go in waves. Sometimes I do everything I can to make substitutions to make my meals healthier. Sometimes I give in to my southern roots and make things just the way I want. There is no way I was cutting corners on this one, so dieters beware!
Tonight we had friends over for dinner. Friends of my hubs from childhood. Friends we really don't get together with often enough. But it also means I didn't take pictures until I was putting the leftovers away! Oh well!
We had brisket and brie quesadillas. I have already reviewed those here, and they are to die for!
So I went on a pinterest hunt for a good side. I thought a scratch cream corn would be good and started looking around. They all looked yummy, but when I saw this one titled Bourbon Cream Corn, I knew I had to try it.
Besides my aversion to measuring I followed the recipe pretty close.

INGREDIENTS:

• 1/2 stick of butter
• 1 cup of chopped shallots (about 4 large) I couldn't find fresh so I used jarred, I didn't use a whole cup.
• 3 garlic cloves, minces
• 1 large red bell pepper, coarsely chopped I had orange mini peppers at home so I used those.
• 3 cups of fresh corn kernels, cut from about 5 medium ears I cut 6 ears of corn, but didn't really change measurements of anything else, it worked great.
• 2/3 cup of whipping cream, divided
• 1/4 cup of good quality bourbon
• 1-1/4 cup of chopped green onions (about 6), divided

DIRECTIONS:

1. Melt butter in a heavy large skillet over medium-high heat.
2. Add shallots and garlic.  Sauté for 2 minutes.
3. Add red bell pepper.  Sauté for 1 minute.
4. Add corn.  Sauté until ALMOST tender, about 2 minutes.
5. Add 1/3 cup cream, plus the bourbon.
6. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes.
7. Add remaining 1/3 cup of cream, plus 1 cup of the green onions.
8. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes or longer.
9. Season creamed corn to taste with salt and pepper.
10. Transfer to serving bowl.
11. Sprinkle with remaining 1/4 cup of green onions.
12. Serve.

As far as directions go, the only thing that changed was all the cook times were much longer than the 2 minutes instructed. I just watched it and cooked it until it was done. Per directions it should be done in about 10 minutes, per me it took about 20. 

This was super yummy and I will definitely make again. I also think it is a suitable travel dish, just put it in a corning ware instead of serving bowl and keep warm.   You know it's a keeper when your guests ask for the recipe before they leave! Yay!