Grilled Corn Casserole

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 servings
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4 ears fresh corn, shucked

Olive oil, for brushing the corn

1/2 cup heavy cream 

4 tablespoons (1/2 stick) salted butter, sliced 

Dash hot sauce

Kosher salt and freshly ground black pepper


Special equipment:
a Bundt pan
  1. Preheat the oven to 350 degrees F.
  2. Heat a grill pan over medium heat. Brush the corn with olive oil and grill, turning occasionally, until well browned, about 10 minutes. Set aside to cool slightly.
  3. One at a time, place each cob on the thin end of a Bundt pan hole and, using a sharp knife, remove the corn kernels from the cobs, cutting downwards so the kernels fall into the base of the pan.
  4. Put the corn kernels in a bowl with the cream, sliced butter, hot sauce and some salt and pepper, then mix together. Tip into an 8-by-8-inch dish and bake until brown and bubbling, 25 to 30 minutes.

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