FRESH CORN CASSE­ROLE

The Times (Northeast Benton County) - - COMMUNITY -

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

In­struc­tions

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.

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