Fresh Corn Casserole With Red Bell Peppers And Jalapenos

By Addie

Like creamed corn jazzed up with spicy jalapeños and sweet bell peppers, this casserole, courtesy of The Pioneer Woman, Ree Drummond, highlights fresh summer corn.

Ingredients

• 8 Ears corn (still in the husks)
• 2 Red bell peppers diced
• 1 Fresh jalapeno diced
• 1 Cup heavy cream
• 1/2 Cup milk
• Salt and pepper to taste
• 1 Stick salted butter, cut into pieces

Preparation

Step 1

1. Preheat oven to 350 degrees F.

2. Remove the corn from the husks. In a large deep bowl, slice 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.)

3. Add the bell peppers, jalapeno, heavy cream, milk, salt to taste, a generous amount pepper and butter and mix it well. Pour mixture into a 9 by 13-inch baking dish. Bake until thouroughly warmed through, 30-45 minutes.