Prep Time
20 min
Cook Time
2h
Yields
16 - 18 servings
An easy, slow-baked side of seasoned corn that pack a bit of a spicy punch.
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ingredients
24
ears corn
2
cups heavy cream
2
sticks (16 Tbsp) butter
1
tsp paprika
1
tsp salt
1
tsp freshly ground black pepper
6
cloves garlic, minced
4
jalapenos, sliced very thin
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directions
Step 1
Preheat the oven to 250ºF.
Step 2
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.
Step 3
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.