Tequila Cream Corn

  • Servings: about 2 cups

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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

How to make this recipe

  1. 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. Just before serving, reheat the corn and stir in the scallions, cilantro and lime juice; season with salt.

Make Ahead

The corn can be refrigerated for up to 4 hours.

Contributed By Published July 1997

489958 recipes/tequila-cream-corn 2013-12-06T23:53:37+00:00 George W. Brown Jr. summer|dinner-party|american|southwestern-tex-mex|side-dishes|8|basic-easy|fast|make-ahead|vegetarian|weeknight-dinner july-1997,george w. brown,seventeen seventeen,tequila cream corn,tex-mex side dish,creamed corn recipes,tequila-cream-corn 489958

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