Skillet Corn Casserole

  • Yield : 12 servings
  • Cook Time : 15m
  • Ready In : 35m
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  • 16 ears corn, still in the husks
  • 8 tablespoons (1 stick) salted butter
  • 1 1/3 cups heavy cream
  • Kosher salt and freshly ground black pepper


Step 1

Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.

Step 2

Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

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