Sweet corn is one of the best parts of summer.
When we lived in Decatur, sweet corn was abundant and delicious. Now that we’re in St. Clair County, it’s a bit harder to come by fresh-picked ears.
So, when Erie farmer Paul Young offered me several ears last week, I graciously accepted. He really loaded me up.
Typically, we soak the ears in water for about an hour, and then toss them on the grill. Once the husks are black, we peel them back and add butter and salt. It’s excellent.
Since Young gave me so much, I was looking for ways to incorporate it in other dishes. Thankfully, his wife, Brigitte, came to the rescue.
She found this recipe on The Pioneer Woman and modified it a bit.
8 fresh ears of corn
1 red bell pepper
¾ cup of heavy whipping cream
3 tablespoons of butter
Salt and pepper to taste
Start by slicing the kernels off the cob. Use a deep bowl for this. I started with a cutting board. One slice and kernels flew halfway across the countertop. Lesson learned.
Once you’ve got enough to fill a baking dish, chop a red pepper and add it to the corn. Then stir in the whipping cream, butter and salt and pepper.
I baked mine at 350 degrees F for about half an hour. However, I used a smaller casserole dish for this recipe.
This thing is bursting with flavor. The best part is all the freshness of the sweet corn comes through perfectly.
Brigitte notes that she sometimes adds a bit of jalapeno pepper to spice it up a bit. This recipe is super easy and you can add/subtract as you see fit. As long as you use fresh sweet corn, the taste will be terrific.