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Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.
You can leave out the jalapenos, but I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it, but you need just a little something for a little bite in this slow cooked jalapeno corn.
Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.
If it’s in season, I grab my sweet corn from My Dad’s Sweet Corn!
Also try my cedar planked sweet corn.
Slow Cooked Jalapeno Corn
Ingredients
- 24 ears fresh corn shucked and kernels cut from the cobs
- 2 cups heavy cream
- 2 sticks butter cubed
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 6 cloves garlic minced
- 4 jalapenos sliced very thin
Instructions
- Preheat the oven to 250 degrees F.
- Place corn in a large disposable roasting pan.
- Add remaining ingredients and stir.
- Cover with foil and bake for 1 1/2 hours – 2 hours or until the corn is tender.
- Stir before serving.
Nutrition
Nutritional values are approximate.
