Skillet Corn Casserole2016-05-06
- Course: Side Dish
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- 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
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.
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.