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
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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