Corn on the Cob Casserole with Bell and Hot Peppers
Votes: 6
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A second course of fresh corn baked with sweet and hot peppers in the oven.
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 (with leaves)
- 2 diced red bell peppers
- 1 diced fresh jalapeño pepper
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 110 g unsalted butter, cut into pieces
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Recipes with similar ingredients: corn, sweet pepper, jalapeno pepper, cream
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Remove the husks from the cobs. Using a sharp knife, cut the kernels off the cobs into a large, deep bowl. Use the back of the knife to scrape off any remaining kernels and any milky residue. (Ree does this by placing the cob in a bowl in the sink, as doing this on a cutting board will cause splatter all over the kitchen.)
Add red bell pepper, jalapeño pepper, heavy cream, salt to taste, plenty of pepper, and butter. Mix well. Pour into a 9x13 inch baking dish. Bake for 30-45 minutes, until well-baked.
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