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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. It’s tremendously creamy and sweet. 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.
Light On The Heat. Heavy On The Flavor.
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. I think you need just a little something for a little bite in this slow cooked jalapeno corn. I mean, it does have ‘jalapeno’ in the name!
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.
