b'Bourbon Creamed CornKENT RATHBUNServes 82 ounces whole butter 2 tablespoons garlic cloves, minced2 tablespoons shallots, minced 3 cups fresh corn kernels2 ounces red bell pepper, stem and seeds removed, diced small 2 ounces bourbon1 cup heavy creamW cup green onions, chopped 1 tablespoon cracked black pepper 1 tablespoon kosher salt In a large saut pan, over medium heat, add the whole butter, and saut the garlic and shallots until translucent. Add the corn kernels and bell pepper, and continue cooking for 2 minutes. Deglaze with the bourbon and add the cream. Reduce until the cream starts to thicken. Finish with the green onions, cracked black pepper and kosher salt.'