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Food Stylist: Maggie Ruggiero
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Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

From: Food Network Magazine

Recipe courtesy of Ree Drummond

Watch how to make this recipe.

From: Food Network Magazine

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Name: Baked Creamed Corn With Red Bell Peppers and Jalapenos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 8 ears corn, husked; 2 red bell peppers, diced; 2 jalapeno peppers, diced; 1 cup heavy cream; Kosher salt and freshly ground pepper; 1 stick salted butter, cut into pieces

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Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 6 servings

Ingredients

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8 ears corn, husked

2 red bell peppers, diced

2 jalapeno peppers, diced

1 cup heavy cream

Kosher salt and freshly ground pepper

1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
Photograph by Con Poulos

Courtesy of Food Network Magazine

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