Slow-Cooked Jalapeno Corn

Total Time:
2 hr 10 min
Prep:
10 min
Cook:
2 hr

Yield:
16 to 18 servings
Level:
Easy

Ingredients
  • 24 ears corn
  • 2 cups heavy cream
  • 2 sticks (16 tablespoons) butter
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 4 jalapenos, sliced very thin
Directions
Watch how to make this recipe.
  • Preheat the oven to 250 degrees F.

  • Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.

  • Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.


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