Fresh Corn Casserole with Red Bell Peppers and Jalapenos

  • 8 ears corn (still in the husk)
  • 2 red bell peppers, diced
  • 2 jalapenos, diced
  • 1 cup double cream
  • Salt and freshly ground black pepper
  • 115g salted butter, cut into pieces

1. Preheat the oven to 175°C.

2. 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. (I do this inside the bowl because it goes everywhere if you cut it on a board.)

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

Rule the Kitchen with More Recipe Faves

Cheesy Hash Brown Casserole
Cheesy Hash Brown Casserole
Time
45
Serves
4-6
Difficulty
Easy
Casserole Recipes
Casserole Recipes
Quick chicken mole
Quick chicken mole
Time
85
Serves
6
Difficulty
Easy
Tuna Casserole
Tuna Casserole
Now playing...
4:21