An easy, slow-baked side of seasoned corn that pack a bit of a spicy punch.
Preheat the oven to 250ºF.
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.