We’re now in the time of harvest and abundance.
There’s nothing that says harvest more than fresh, nutrient packed corn on the cob. We put up about ten bushels of fresh corn this time of year, so we have a supply all winter.
This recipe for Cowboy Corn Casserole is one of the yummiest corn recipes to make with fresh corn.
Corn is an amazing food that we have adopted into our diet originally from South America. It’s soluble and insoluble fiber helps your intestines and adds to the friendly bacterial you need. Corn is also packed with B vitamins and antioxidant phytonutrients, which help to prevent cancer, decrease high blood pressure, reduce cardio vascular disease, lose extra weight, balance blood sugar and absorb other nutrients. Corn is simply an amazing food! (And I’m not just telling you all this to defend my fresh corn fetish!)
Here’s the recipe:
- 10 ears fresh corn husked and cut off the cob into a 13” by 9” greased glass casserole pan – frozen or canned corn doesn’t work for this
- 1 red bell pepper and 1 green bell pepper, both diced
- 1 jalapeno pepper finely diced
- 1-cup heavy cream
- 1-cup milk
- 1 stick of butter
- Sprinkle with salt and pepper
Mix gently, cover with tin foil and bake for 1 hour at 350’. Then uncover and bake another 30 minutes or until it is thickened. This Cowboy Corn Casserole literally goes great with every summer dish and it’s a favorite potluck dish I’m asked to bring again and again. Enjoy!