Corn baked with cream and peppers
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Corn baked with cream and peppers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 ears of corn, husked
- 2 red bell peppers, diced
- 2 jalapeño peppers, diced
- 1 cup heavy cream (33%)
- 2 teaspoons of salt
- Freshly ground black pepper in large quantities
- 120 g butter, cut into cubes
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Cooking the dish according to the recipe:
- Using a knife, cut the corn kernels off the cob and place them in a bowl. Then, flip the knife over and scrape off any remaining kernels and juice.
- Add bell pepper, salt, jalapeno pepper, cream, ground black pepper and butter.
Fill a 20 x 35 cm baking pan with the resulting mixture.
Bake in a preheated oven at 180°C until the vegetables are tender, 45–55 minutes.
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