#3071 - Sweet Corn Casserole

(by Shirley McNevich)

8 ears of sweet corn
2/3 cup heavy cream
3 TBSP butter (cut into small pieces)
1/2 tsp. salt
1/4 tsp. fresh ground pepper

Husk the corn. Holding one ear of corn at a time over a bowl, use a sharp knife to cut the corn from the cob into the bowl. Once all of the corn is off of the cob, turn the knife around and use the dull side to continue scraping the cob on all sides to remove any of the leftover liquid (corn milk) from the cob so it goes into the bowl. Repeat with all of the sweet corn. Add the heavy cream to the corn--stir. Add the salt and pepper--stir. Cut the butter into small pieces and add it to the corn--stir well. Pour the whole mixture into a greased casserole dish. Bake at 350 degrees for 35-40 minutes. Remove from oven, let stand for 2-3 minutes, then stir well before serving.