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Categories:Viewed: 42 - Published at: 9 years ago
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
Method
- 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.
