Corn Casserole

wow, would you look at that! Jagung Mutiara or Pearl Corn. You can eat it raw or steam it over a pot of boiling water and slather it with butter. Absolutely the best corn I've ever eaten - sweet, crunchy and juicy. Its so dense that I couldnt even finish one! We got it from our recent trip to Cameron.

You can even make a casserole out of it but this is definitely not for the faint hearted. Since I had some leftover whipping cream, and I remember reading a recipe from Pioneer Woman on corn... so here goes!

First, slice the kernels off the corn. Now this is a messy and potentially dangerous process for the clumsy ppl. Be careful! I did a pretty lazy job here. Didnt get a clean finish, created such a wasteful mess that I quickly hid it away before Hubs got the chance to ramble on about how many ppl out there are starving. Ok ok i know but my arms are really aching. Anyway, Elise recently came up with some good tips on this. Read it here.

So ok, once you've got all the kernels out, or whatever you can manage, pour in some whipping cream (not too much, you want it to be creamy, not watery), a dash of salt and pepper and of course some butter.

Put the whole thing into the oven and bake for 20-25 mins. And there you have it!

Enjoy!