Slow Cooked Jalapeno Corn
If you have roughly 2 hours and 20 minutes to spend in the kitchen, Slow Cooked Jalapeno Corn might be an outstanding gluten free and lacto ovo vegetarian recipe to try. For $1.4 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 287 calories, 5g of protein, and 22g of fat each. 9739 people were glad they tried this recipe. If you have paprika, butter, ears corn, and a few other ingredients on hand, you can make it. It works well as an affordable hor d'oeuvre. It is brought to you by Foodnetwork. With a spoonacular score of 35%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Slow-Cooked Corn Chowder, Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit, and Slow Cooker Corn and Jalapeno Dip.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 120 minutes
Ingredients:
1 teaspoon freshly ground black pepper
2 sticks (16 tablespoons) butter
24 ears corn
6 cloves garlic, minced
2 cups heavy cream
4 jalapenos, sliced very thin
1 teaspoon paprika
1 teaspoon salt
Equipment:
oven
roasting pan
knife
aluminum foil
frying pan
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 250 degrees F.
3. Scrape the corn off the cobs with a knife into a large foil roasting pan.
4. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
5. 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.
Nutrition Information:
covered percent of daily need
