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Corn Casserole

Adapted from The Pioneer Woman

8 ears Corn, Still In The Husk
2/3 cups Heavy Cream
3 Tbsp Butter (salted)
1/2 tsp Salt To Taste
Ground Pepper To Taste

Cut kernels off of corn into a large bow. Use the dull side of a knife to press and scrape off bits of corn and corn milk. Add cream, salt, pepper and butter. Stir to combine. Transfer mixture to a casserole dish. Place in oven and bake at 350° F for 30-45 minutes.