Monday, October 17, 2011

Creamy Corn Casserole

I've been making this easy side dish for many years, I think it's one of the first things I threw together as a married woman.

When you love cooking and you know what you like and what you don't and what ingredients work well with what, you tend to be more adventurous towards trying new things, not worrying so much that you will make something that will be inedible.  HA!

As I was fixing dinner tonight I was looking at my blog and realized that I had never added this recipe and I realized that I had to remedy that immediately.  So here it is, an easy but delicious Corn Casserole.

Creamy Corn Casserole

Creamy Corn Casserole

4 ears of corn on the cob
2 tablespoons butter
salt and pepper
garlic powder
heavy cream
shredded cheddar cheese

Remove the husks and silk, wash well.

Creamy Corn Casserole

Chop off the bottom of the ear of corn, then holding it firmly on a cutting board, take a knife and cut down through the kernels. 4 ears of corn will yield about 2 cups of corn.

Season with salt and pepper, garlic to taste. Add the butter, cut into small pieces, the chopped chives and heavy cream. I don't measure, I just add enough to make it all creamy. Pour into a baking dish and sprinkle on some shredded cheddar cheese.

Creamy Corn Casserole

Bake at 375 degrees for about 30 minutes. Pull out of the oven and let it sit for about 5 minutes before serving, you'll notice that during that time it will dry up most of the cream. We don't like it runny that's why I do it this way but if you don't mind, then you can serve it right away :)

1 comment:

  1. That sounds tasty and easy! I'll have to wait until next summer to give it a try. No more fresh corn here. I'll bet I could try it with frozen corn.