Bourbon adds a warm, slightly sweet depth to creamed corn, turning a simple summer side into a memorable cookout favorite with a subtle kick.
I’ve made many versions of creamed corn, but this was my first time including bourbon. I found the idea in Fred Thompson’s cookbook Southern Sides: 250 Dishes That Really Make the Plate, a collection focused on southern side dishes from fried okra to dirty rice and biscuits. The book inspired me to experiment with bourbon in a dish that already celebrates corn.
Bourbon might seem like an unusual partner for creamed corn, since many creamed corn recipes keep the seasonings minimal to let the corn shine. But bourbon is distilled from corn, so its caramel and vanilla notes actually complement the natural sweetness of fresh corn.
Creamed corn is one of my favorite summer sides. With temperatures jumping into the high 80s, it already feels like summer produce season, even if the garden corn isn’t ready yet. I usually pick my produce at the farmers market, and when summer corn arrives this recipe will be one I reach for again and again.
This version gives the bourbon a noticeable presence. If you love bourbon, you’ll enjoy the flavor; if you’re less familiar with it, this creamed corn is a friendly way to try it. I adapted the original recipe by adjusting ingredient amounts and adding red pepper flakes for a touch of heat—an addition I think pairs especially well with corn.
For a silky, clingy sauce I use heavy cream rather than half-and-half; it gives the creamed corn a richer texture and more flavor. The original recipe used three cups of corn and claimed six to eight servings, but I find four cups is a better amount for six generous portions—or for those of us who can easily carry off a cup of creamed corn ourselves.
Bourbon Creamed Corn
By Christin Mahrlig
Ingredients
- 1/4 cup butter
- 3/4 cup chopped shallots
- 2 garlic cloves, minced
- 4 cups corn kernels (about 4–5 ears)
- 2/3 cup heavy cream, divided
- 1/4 cup bourbon
- 1 cup chopped green onions
- 1/8 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
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Melt the butter in a large skillet over medium-high heat. Add the shallots and garlic and sauté for about 2 minutes, taking care not to brown the garlic—reduce the heat slightly if needed.
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Stir in the corn and cook for another 2 minutes, stirring occasionally so the kernels heat through.
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Add 1/3 cup of the heavy cream and the bourbon. Simmer until the sauce thickens a bit and coats the corn, about 2–3 minutes.
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Stir in the remaining cream and the green onions (reserve a few for garnish if desired). Simmer for 2 more minutes to meld the flavors.
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Add the red pepper flakes and adjust seasoning with kosher salt and freshly ground black pepper to taste. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Explore the ‘Recipes By Ingredient’ menu for more dishes that pair bourbon and corn.
Love corn? Check out the Best Way to Cook Corn on the Cob.
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