Bourbon Creamed Corn

1. 1Melt the butter in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and sauté for 2 minutes.
2. 2Add the bell pepper and sauté for 1 minute.
3. 3Add the corn kernels and sauté until almost tender, about 2 minutes.
4. 4Add 1/3 cup of the cream and the bourbon, and simmer the sauce, stirring often, until it thickly coats the corn, about 2 minutes.
5. 5Add the remaining 1/3 cup cream and 1 cup of the scallions, and simmer the mixture until the sauce thickens enough to coat the corn kernels, about 2 minutes longer.
6. 6Season the creamed corn to taste with salt and pepper, then transfer to a serving bowl and sprinkle with the remaining 1/4 cup scallions. Sprinkle with paprika for color and serve.

Tip: You can substitute whiskey, rum, or brandy for the bourbon.