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 sauté pan over medium heat, place butter. Sauté 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.