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Slow Cooked Jalapeno Corn
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.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Prep Time 15 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 15 minutes minutes
Servings 16
Calories 223 kcal
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
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.
Calories: 223 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 178 mg | Potassium: 402 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 738 IU | Vitamin C: 14 mg | Calcium: 25 mg | Iron: 1 mg