 | Summer time corn is one of my most favorite foods. The Pioneer Woman's recipe looked amazing, but I wanted to omit the jalapenos from the dish since we were already having a week full of spicy meals. I originally planned to serve these with Sriracha Chicken Strips, but there was such an amazing sale on pork, Pork Things filled in instead. C went back for seconds and declared it, "super yummy!" Even Miss F ate every single one of her bell peppers. This was after eating about 30 green beans. But she doesn't eat the green bean like a normal person, she peels each bean open and only eats the little beans instead. Edamame style. It is really quite strange. |
4 ears corn, husked
½ red bell pepper, diced
½ green bell pepper, diced
½ cup cream
½ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons butter
Preheat the oven to 350 degrees . Slice the corn kernels from the ear into a large bowl. This is done easily by inverting a small bowl inside the large bowl and resting the base of the cob on the bottom of the small bowl while cutting.
Add the bell peppers, cream, salt and pepper. Pour into a two quart baking dish. Bake for 45 minutes, serve.
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5 comments:
I can't get enough corn. This looks wonderful! Can't wait to eat this, with jalapeño, of course!
Oooh - this looks great and I think I might add it to my southern picnic menu next week!
Love the colors of this creamed corn.. Looks yummy!
This looks really good. What do you mean by cream? Do you mean milk?
Cream is heavy cream, usually found near half and half in the grocery store.
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