FRESH CORN CASSEROLE
8 ears of corn, in the husk
2/3 c. of heavy cream
3 Tbsp. of butter
1/2 tsp. salt to taste Ground pepper to taste
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter, then mix well. Pour mixture into a baking dish. Bake at 350 Fº for 30 to 45 minutes or until warm throughout.