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Slow Cooked Jalapeno Corn
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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
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 223kcal
Author Based on a recipe from The Pioneer Woman

Equipment

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.

Notes

Add seranos or habaneros for an even spicier version of this recipe.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 402mg | Fiber: 3g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg