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Dec 19, 2014

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Cooking with beer recipes

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Beer Cream Corn

  • 2 Tbls butter
  • 4 cloves garlic, minced
  • 4 shallots, minced
  • 3 cups corn kernels, canned or thawed if frozen
  • 1 red bell pepper, diced
  • 1/4 cup Bock beer
  • 1 cup heavy cream
  • 1 bunch green onions, chopped
  • 1 tsp salt

    In large saute pan over medium heat, place butter. Saute garlic and shallots in butter until translucent, about 3 minutes. Stir in corn kernels and red pepper pieces; cook 2 minutes. Add beer and cream; simmer until cream thickens, about 5 minutes. Stir well. Place on serving platter or in bowl; top with green onions and sprinkle with salt.

    Recipe courtesy of the National Beer Wholesalers Association.

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