Baked Creamed Corn With Red Bell Peppers and Jalapenos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 404
- Total Fat
- 32
- Saturated Fat
- 19
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 95
- Sodium
- 557
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
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
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