Supper last night-Tequila Cream Corn

20 Jul

Last night we had one of my most favorite side dishes with our dinner. On our first wedding anniversary Jarrod and I went for a weekend to Chicago. We stopped in Naperville for a night to visit my cousins Christine and Doug. They prepared THE BEST meal for us! This tequila cream corn was one of the dishes she served. Even three years later, we still talk about that dinner every time I make this corn!

Here is the recipe:


1 tbsp of unsalted butter ( I used fresh butter from the Farmer’s Market)

1 tbsp of minced shallot

1 tbsp of minced garlic (fresh is best!)

2 1/2 cups of fresh or frozen corn kernels ( last night I cut the corn off of 4 cobbs that we received from our CSA box this week)

1/2 small red bell pepper finely chopped (we really like these peppers, so I usually go ahead and use the whole pepper)

3/4 cup heavy cream ( I didn’t have cream this time around, so I used half and half, and it turned out great!)

2 tbsp of tequila

1 tbsp lime juice

kosher salt


  • Melt the butter in a large skillet
  • Add the shallot and the garlic and cook over moderate heat, stirring until softened, about 1 minute
  • Add the corn and red pepper and cook over moderately high heat until just tender, about 4 minutes
  • Add the cream and tequila and cook,stirring, until slightly thickened, 3-4 minutes
  • Remove from heat stir in lime juice and season with salt




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