Baked Corn Casserole

This is a recipe that I use nearly every year.  It puts another veggie on the table in a form that goes into the oven alongside several other dishes and it's always gone after the lunch meal, which no doubt, means it's a crowd favorite.

You can use either fresh corn from the cob, or canned corn or corn that you've frozen.
The dish is creamy and good and easy to make ahead and pop in the fridge until time to bake.

Here's your link to a printable recipe:

Baked Corn Casserole