Slow-cooked Jalapeno Corn
From twill10 7 years ago
- 2 hrs. 10 mins. to make
- Serves 16 to 18
for milder corn cut back on the jalapenos
Ingredients
- thx to pioneer woman.com shopping list
- Slow-Cooked Jalapeno Corn shopping list
- Total Time: shopping list
- 2 hr 10 min shopping list
- Prep: shopping list
- 10 min shopping list
- Cook: shopping list
- 2 hr shopping list
- Yield: shopping list
- 16 to 18 servings shopping list
- Level: Easy shopping list
- Ingredients shopping list
- 24 ears corn shopping list
- 2 cups heavy cream shopping list
- 2 sticks (16 tablespoons) butter shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 6 cloves garlic, minced shopping list
- 4 jalapenos, sliced very thin shopping list
How to make it
- 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.
- Recipe courtesy of Ree Drummond
People Who Like This Dish 4
- debb7956 Nowhere, Us
- tuilelaith Columbia, MO
- kaijavb MD
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 3
-
All Comments
-
Your Comments