Fresh Corn Casserole with Red Bell Peppers & Jalapenos

via PW

Prep Time: 15 min
Inactive Prep Time: —
Cook Time: 45 min

Level: Easy
Serves: 6 servings

Ingredients

  • 8 ears corn (still in the husk)
  • 2 red bell peppers, diced
  • 2 fresh jalapenos, diced
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • 1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F.

Remove the corn from the husks.

Yes my kitchen is always this dark. I don’t care if it is noon on the brightest, sunniest day in July…
Make sure to remove the silks.
And once you pull it all down, you snap it off and it is all one piece.
n a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
If you place a small bowl inside the large one, you have a balancing place to set your corn.
Here I actually used a corn scraper. Mine came from Pampered Chef but we got my grandma one from Williams Sonoma
Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well.
mmmm butter!
Pour into a 9 by 13-inch baking dish.
Bake until thoroughly warmed through, 30 to 45 minutes.
OMG, YUM!

Fresh Corn Casserole with Red Bell Peppers & Jalapenos

Via Pioneer Woman!

Prep Time: 15 min
Inactive Prep Time: —
Cook Time: 45 min
Level: Easy
Serves: 6 servings

Ingredients

  • 8 ears corn (still in the husk)
  • 2 red bell peppers, diced
  • 2 fresh jalapenos, diced
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • 1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F.

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.) Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

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