Categories: Sides
Ingredients
- 8 ears corn, husked
- 2 red bell peppers, diced
- 2 jalapeno peppers, diced
- 1 cup heavy cream
- Kosher salt and ground pepper
- 1 stick salted butter, cut into pieces
Directions
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Preheat the oven to 350. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
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Add the red bell peppers, jalapenos, heavy cream, 2 tsp salt, pepper and the butter and mix well. Pour into a 9×13-inch baking dish. Bake until hot and bubbly, 45-55 minutes.