Saturday Beefcake: Corn Casserole

Corn eight ears(still in the husk)
Bell Peppers, two red, diced
Jalapenos, two fresh,diced
Heavy Cream, one cup
Milk, one half cup
Coarse Salt and freshly ground black pepper
Butter, one stick, unsalted,cut into pieces
Pre-heated oven 350F






1. 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. (Do this inside the bowl because it goes everywhere if you cut it on a board.)




2. Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well.
3. Pour into a 9 by 13-inch baking dish.
4. Bake 30-45 minutes.