As we bid farewell to summer, and enter fall...what better way to embark on the journay than with a delicious corn casserole. It has the beautiful colors of summer, and the fabulous flavors of fall. It's a great way to spin an otherwise ordinary corn on the cob, and it doesn't take too much time.
6 ears corn (still in the husk) - frozen corn would work too, but corn right off the cob creats this milky creaminess that you just won't get with the frozen stuff.
2 red bell peppers, diced - I did one red and one orange for some added color
2 fresh jalapenos, diced
1/2 cup heavy cream
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Preheat the oven to 350 degrees F.
Remove the corn from the husks. In a large, deep bowl, slice off 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.)
Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
