Slow-Cooked Corn with Jalepenos

Mindy here. Do you ever watch a cooking show on television and think to yourself, "I have GOT to make that?"

Well, that was me when the Pioneer Woman made this incredible corn dish. You see, I love corn. I mean LOVE it. I don't eat it very often, though, due to the high sugar content. That means, that if I am going to splurge, I'm really going to splurge and this recipe definitely falls into that category. It also makes a lot, which makes it the perfect dish for your next potluck.

I did alter things just a bit from the original recipe (which you can find here). I made a smaller batch (still way more than 6 people could eat) and cut back on the jalapenos. So if you're not fond of spicy foods, I found the perfect balance. You get the flavor of the peppers, but not the heat.

Here's our starting point. 

Fresh corn. Yum.

I used ten cobs.

Now to get that corn off of the cob. Holding the corn vertically, simply run a large knife down the sides until you've gotten every beautiful kernel. Something that can be a messy job, so I appreciated the tip Ree shared. Use a bundt pan. Something that I, personally, think needs more uses.

Just stand the cob on end in the hole and cut away. The kernels fall into the pan. 

If you don't have a bundt pan, I suggest doing it on a large baking sheet, because it can get messy. 

Even with the bundt pan I still had kernels flying.

Look at all that beautiful corn.

Now on to the jalapenos. I used only one. I know many of you are afraid of these creatures, but fear not, because they are packed with some pretty great flavor. The key is to get rid of the seeds and the membrane. Since I wanted rings (which were kinda big, so I ended up cutting them in half later), I simply cut off each end and then used an apple corer to clean it out. 

***Important tip: When working with fresh jalapenos, be sure to wash your hands with a grease cutting dish soap. This gets rid of the oils that really hurt if you should happen to rub your eye or anywhere else on your face.***

Okay, now thinly slice that jalapeno into rings.

Put the corn and jalapenos into a large baking dish/casserole. I used a foil pan for easy cleanup. 

Here's what you'll need for the rest of the dish.

1 cup heavy cream

1 stick of unsalted butter

1/2 tsp. paprika

1/2 tsp. salt

1/2 tsp. pepper

3-4 cloves garlic, minced

Add the above to the corn/jalapenos and mix well.

Cover with foil and bake in a 250 degree oven until golden on top, about 1 1/2 to 2 hours.

People, if you like corn, you need to give this a try. 

Talk about comfort food. I could have made a meal on this alone. I didn't, of course, but left by myself, I could have. And as I said before, the jalapenos added a nice flavor, but no heat.

This dish will likely be accompanying me to the next covered-dish dinner I attend. 

Now it's your turn. Can you think of a recipe you saw on TV that you just had to try? Tell us about it.

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.