Slow Cooked Jalapeno Corn

Name: Slow Cooked Jalapeno Corn
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 16 to 18 servings
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

Getting reviews...

Level: Easy

Total: 2 hr 20 min
Active: 20 min

Yield: 16 to 18 servings

Level: Easy

Total: 2 hr 20 min
Active: 20 min

Yield: 16 to 18 servings

Ingredients

Deselect All

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.