The Pioneer Woman Tasty Kitchen
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Fresh Corn Casserole

4.70 Mitt(s) 10 Rating(s)10 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 5

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Level: Easy

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Description

A fresh summer side dish that’s always a crowd pleaser. It’s simple. It’s comforting. It’s crunchy and sweet and real. It’s nothing short of heavenly.

Ingredients

  • 8 ears Corn, Still In The Husk
  • ⅔ cups Heavy Cream
  • 3 Tablespoons Butter (salted)
  • ½ teaspoons Salt To Taste
  • Ground Pepper To Taste

Preparation

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through.

3 Comments

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Katie on 3.19.2010

The milking of the corn cob is a bit of a pain…by the time I was done, my arm was sore. (I know, I know, I’m such a baby). BUT – so worth it. Quite tasty, definitely will be making again once corn is more in season. Healthy? No. Delicious? YES!

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cruisinmom on 2.11.2010

I made this the other night with some frozen sweet corn from our freezer. We had already shucked and bagged it, some of the juices were in the bag. It turned out great. Will be making again.

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mrsq on 11.11.2009

Best fresh corn dish. EVAH. This is INSANE. It’s just like eating fresh-boiled corn without that pesky cob. The hardest part is cutting the kernels and milking the cob, but worth every near-miss with a chef’s knife. I serve this with pulled pork. And then I unbutton my pants.

10 Reviews

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lisalulu on 9.6.2015

Very rich but super delicious. My little kids loved it.

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senoritabonita on 11.3.2011

This is the best way I’ve ever found to fix fresh corn. Tastes like my grandmother’s fried corn that she used to fix in a skillet, but you don’t have to worry about the corn getting “gummy”. I’ve served fresh corn this way many times, and always get RAVE reviews. So simple but sooo delicious – particularly with organic corn straight from my garden!

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nancyboat on 8.12.2011

I did 1.5 times (cause we had a *load* of corn). I used a light whipping cream, but not quite enough. So it wasn’t soupy at all, which we liked. Don’t skimp on the butter. Delish.

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Minnow in Hampton Roads on 7.15.2011

This was really, REALLY good! Getting the kernels off and the milk out of the cob ended up taking much longer than I’d anticipated. But, the end result is perfection! It’s so good, I’m making it again this weekend but plan on having help with the preparations!

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AshliA on 7.4.2011

The taste was delicious, but I couldn’t figure out if it was supposed to set up or something. Mine was just shy of runny and it baked for almost 50 minutes. Tips?

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