Fresh Corn Casserole

8 ears Of Corn (or 1 1/2 bags of frozen)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through(or whatever temperature anything else is cooking at).