This easy and creamy baked creamed corn with red bell peppers and jalapenos is the perfect side dish for any meal. Simple to prepare and packed with flavor, this dish brings a delightful balance of sweetness and spice. You can adjust the ingredients to your liking, making it a versatile, crowd-pleasing option for any occasion.
Recipe Ingredients:
- 8 ears corn, husked
- 2 red bell peppers, diced
- 2 jalapeno peppers, diced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 1 stick salted butter, cut into pieces
How To Make Baked Creamed Corn With Red Bell Peppers and Jalapenos?
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the corn: Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
- Mix the ingredients: Add the diced red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper, and the butter. Mix well to combine.
- Bake: Pour the mixture into a 9×13-inch (23×33 cm) baking dish and bake until hot and bubbly, about 45 to 55 minutes.
Recipe Tips:
- Use fresh corn: For the best flavor, use fresh corn on the cob. Frozen corn can work, but fresh corn gives a sweeter, more vibrant taste.
- Don’t skip scraping the cob: After slicing off the kernels, scrape the cob with the dull side of the knife to release the creamy milk. This adds richness to your dish.
- Adjust the spice level: If you prefer a milder dish, remove the seeds from the jalapenos before dicing them. For more heat, leave the seeds in.
- Use full-fat cream: For the creamiest texture, always use heavy cream instead of lighter alternatives. It makes a big difference in richness.
- Don’t overbake: Keep an eye on the dish while it’s baking. It’s done when the edges are bubbling, but you don’t want it to dry out or burn. Check after 45 minutes to avoid overcooking.
How To Store Leftovers?
Let the blue cheese dressing sit at room temperature for a few minutes before storing. Transfer it to an airtight container and refrigerate for up to 5 days. Stir well before using, as the ingredients may separate.
Nutrition Facts
- Calories:404
- Total Fat:32 g
- Saturated Fat:19 g
- Carbohydrates:30 g
- Dietary Fiber:4 g
- Sugar:11 g
- Protein:6 g
- Cholesterol:95 mg
- Sodium:557 mg
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Baked Creamed Corn With Red Bell Peppers and Jalapenos
Description
This easy and creamy baked creamed corn with red bell peppers and jalapenos is the perfect side dish for any meal. Simple to prepare and packed with flavor, this dish brings a delightful balance of sweetness and spice. You can adjust the ingredients to your liking, making it a versatile, crowd-pleasing option for any occasion.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the corn: Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
- Mix the ingredients: Add the diced red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper, and the butter. Mix well to combine.
- Bake: Pour the mixture into a 9×13-inch (23×33 cm) baking dish and bake until hot and bubbly, about 45 to 55 minutes.
Notes
- Use fresh corn: For the best flavor, use fresh corn on the cob. Frozen corn can work, but fresh corn gives a sweeter, more vibrant taste.
- Don’t skip scraping the cob: After slicing off the kernels, scrape the cob with the dull side of the knife to release the creamy milk. This adds richness to your dish.
- Adjust the spice level: If you prefer a milder dish, remove the seeds from the jalapenos before dicing them. For more heat, leave the seeds in.
- Use full-fat cream: For the creamiest texture, always use heavy cream instead of lighter alternatives. It makes a big difference in richness.
- Don’t overbake: Keep an eye on the dish while it’s baking. It’s done when the edges are bubbling, but you don’t want it to dry out or burn. Check after 45 minutes to avoid overcooking.