Second course of fresh corn baked with sweet and spicy pepper in the oven. Share with friends: 
Time: one hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 ears of corn (with leaves)
- 2 diced red bell peppers
- 1 diced fresh jalapeno peppers
- 1 tbsp. fat cream
- Salt and freshly ground black pepper
- 110 gr. sliced unsalted butter
Recipes with similar ingredients: corn, sweet pepper, pepper jalapenos, cream
Recipe preparation:
- Preheat the oven to 180 ° C. Remove the leaves from the ears. AT cut a large deep bowl with a sharp knife from the ears of grain. Use the back of the knife to scrape off any remaining pieces from the cob. grains and secreted milk. (Ree does this by dropping the ear inside the bowl in the sink, because if you do this on a cutting board, then the spray will fly all over the kitchen.) Add red bell pepper, jalapeno pepper, heavy cream, salt over taste, a lot of pepper and butter. Good mix. Pour into a baking dish measuring 23×33 cm. Bake for 30-45 minutes until the dish is well baked.
