By Dane Feldman
Photo by Dane Feldman.
Moonshine and corn are two of summer’s biggest staples in the US. This recipe combines both, while also putting a seriously modern spin on an outdated dish. Today’s creamed corn puts the creamed corn of my mother’s childhood to shame, mostly because it’s far more like corn salad than anything else.
What you’ll need:
4 cups white corn, cut off the cob
1 shallot, chopped
1 tsp garlic, chopped
2 scallions, chopped
1 kung pao pepper, dried
1/4 cup moonshine or corn whiskey
1 tbsp margarine
2/3 cup half and half
Heat the margarine in a small pot and pour in some olive oil. Stir in the garlic, pepper, scallions, and shallot. Cook until the shallots are translucent and add the corn.
Let simmer for about 5-10 minutes before pouring in 1/3 cup of half and half and the whiskey. Stir and continue cooking until the sauce starts to thicken. Then, add the rest of the half and half, stir, and serve.