Scal­loped Corn

(serves 6)

6 ears corn, light­ly boiled, ker­nels cut off
3 cloves gar­lic, fine­ly minced
1/2 cup light cream
hand­ful grat­ed pecori­no or parmesan

Spray a pie plate with non­stick spray. Scat­ter half the corn and then scat­ter the gar­lic, then scat­ter the rest of the corn. Pour cream over and sprin­kle with cheese. Bake at 350 degrees for 30 min­utes. Heav­en­ly aroma!