Slow Cooked Jalapeno Corn
- Level: Easy
- Yield: 16 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 302
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 161
- Total: 2 hr 20 min
- Active: 20 min
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
- 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.