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“This recipe was from a now defunct restaurant in El Paso. The corn did not make the business fail. In fact, the corn was the main attraction. I bribed the chef for the recipe (several bock beers, by the way)”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mince garlic and shallots. Add them to a skillet with 2 T butter and saute about 3 minutes.
  2. Stir in corn and chopped red pepper, cook 2 minutes.
  3. Add beer and cream.
  4. Simmer until cream thickens.
  5. Stir well.
  6. Top with green onions.
  7. Sprinkle with salt to taste.

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