This creamed corn side dish is a great addition to any summer bash. Brought it to a family reunion this weekend and got rave reviews! Hardest part of this dish is slicing the corn, the rest is smooth as butter
The following serves 6 (compliments of Ree Drummond’s):
- 8 ears corn, husked
- 2 red bell peppers, diced
- 2 jalapeno peppers, diced
- 1 cup heavy cream
- Kosher salt and ground pepper
- 1 stick salted butter, cut into pieces
Preheat the oven to 350.
Slice the corn kernels from the ear in a large, deep bowl 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 the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter to the corn and mix well. Pour into a 9-by-13-inch baking dish.
Bake until hot and bubbly, 45 to 55 minutes.