Fresh Corn Casserole

A great way to use up Fresh Corn on the Cob and it was really yummy.... I got the official recipe here at Pioneer Woman (a great website) and there are LOTS more pictures with indepth descriptions, so go check it out if you really want to try this.

Fresh Corn Casserole

8 fresh ears of corn, husked and cleaned off
2/3 cup Heavy Cream
3 T. Butter, softened
1/2 tsp -1 tsp Kosher Salt, start small and add enough to suit your taste
Fresh Ground Black Pepper, to taste

Begin by cutting off the corn from the cob into a large deep bowl with a knife. Remove as much of the corn from the cob as you can including the stuff that is deep inside, since this will release some of the creamy milk inside the cob. Next add the heavy cream... this is an approximate amount. You want to add enough to make it look creamy and consistent but not overly soupy. Add the butter, salt and then as much black pepper as suits your taste. Pour into a baking dish and cook in a 350 degree oven for 30-45 minutes until heated through and the corn is still crunchy. Don't over cook since it can dry out the cream. Serve and enjoy! Yummy...

Here is what it looked like before I put it in the oven...


And... this is what our dinner looked like... Some yummy BBQ'd steak, salad and this new favorite corn casserole.