Corn Casserole

Tried this the first time on Thanksgiving. I know, I know – never try recipes for the first time on a holiday. But this turned out so yummy that it soared to the top of my “must make for every holiday meal” list.
Try it and let me know what you think!

Two – 12 oz. Packages of frozen whole kernel corn OR 4 ears of corn (with husk)
1 red bell pepper (diced)
1 fresh jalapeño (diced)
½ cup heavy cream
1/4 cup milk
Salt and pepper
5 Tbsp. butter, salted

Preheat the oven to 350 degrees and remove the husks from the corn (if you’re using fresh corn on the cob). Slice the kernels off into a large bowl and scrape the cob all the way down with the dull side of a knife to remove all the bits of kernel and milk.
Otherwise, pour the still frozen corn into a large bowl.
Add bell peppers, jalapenos, heavy cream, milk, salt, pepper, and butter and mix it together. (If you’re using frozen corn, it’ll look like a hot mess, but trust me, once it’s baked you’ll fall in love).
Pour the mixture into a 9 by 13-inch baking dish and bake for about 35 minutes or until it’s hot and bubbly.