"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fresh Corn Casserole Recipe

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This recipe for Fresh Corn Casserole, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Ann

Category:
Category:

Ingredients:  
Ingredients:  
8 ears corn
2/3 cup heavy cream (or more if needed)
3 T butter, softened (or more if needed)
Kosher Salt
Ground pepper
Paprika if desired
Green chile (optional)
Shredded cheese (optional)

Directions:
Directions:
Cut corn off cob and scrape cob to get the juice
In bowl, add heavy cream, salt, pepper and stir
Add butter and mix
Add chile if desired
Top with shredded cheese if desired

Bake at 350 for 30-45 minutes

Personal Notes:
Personal Notes:
I started with a recipe from The Pioneer Woman and put a New Mexico touch on it. We get fresh field corn from Moriarty in August and September so this is a good way to make use of the harvest.

 

 

 

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