Corn Casserole

One of the side dishes Anika and I made for our roast chicken was this delicious corn casserole. Like the potatoes gratin that I often make, this is a stand-by for me as well. I love love love corn on the cob, and because this recipe is made from fresh corn, it tastes like yummy corn on the cob on your fork. John is a huge fan of this too, and he gets really excited every time I make it.

First, you need to de-husk (you know what I mean) four ears of corn. Then take a big knife and cut the kernels off each cob. You don't want to use too tall of a bowl for this task because you will end up ramming your knife into the side of it a lot. Don't worry about getting all the kernels off in one slice.

Then take a butter knife and using the "sharp" end run it up and down multiple times of the whole cob. This will get all the leftover juice and corn pieces from the cob.

Then you just add 1/3 cup of heavy cream, kosher salt, pepper, and 1.5 tablespoons of butter. Just mix it up, and don't stress about chunks of butter. You weren't stressed about that, right?

Here's what it looks like placed in our Pyrex baking dish. When I'm in my own kitchen I use a small Corningware casserole dish. You just want it to have a couple of inches worth of corn, not spread out too thin. Bake it in a 350 degree oven for 40-45 minutes until it isn't too loose anymore.

And now it's all ready! If you like corn, then you will LOVE this dish. It tastes nice and buttery, but isn't greasy at all.

So here is the recipe from Pioneer Woman (my fave). Now go make this before corn goes out of season!