Corn Casserole with Peppers

This was the bonus recipe for August and I was really looking forward to it since there is so much fresh corn to be had this time of year.  This was extremely easy to make and was extremely delicious too.  Here’s how it came together:

I started by cutting the kernels from 8 cobs of corn.  Make sure you have a sharp knife for this part – it makes it a lot easier.  While you have your knife out, dice a red bell pepper and a couple of jalapenos.  Leave the jalapeno seeds and ribs in if you want some spice in this.  I left one of the peppers’ seeds in and it was plenty hot for me (Phillip didn’t even notice).  Then I added salt, pepper, butter, heavy cream, and some milk.  The only thing left was to bake it.  See, I told you it was really easy.

Before baking.

While the corn was baking and smelling yummy, I grilled some pork chops.  These are our favorite pork chops – 1-1.5 inch thick boneless pork loin chops sprinkled with Conecuh seasoning.  Grill them for 8 minutes on each side for perfectly juicy chops.  And then the corn was done!

The sauce was pretty thin, but I think that was my fault for being impatient to take it out of the oven.

Easy weeknight meal.

I probably should have let this cook a little longer, but it smelled amazing and I was hungry.  Despite the heavy cream, this dish was really light.  The flavor of the fresh corn came through and the peppers were a nice accent.  I ate it all week long since it reheated nicely.  I’ll definitely be making this again and even trying it during the winter months with frozen corn.  Make this one soon!