4 ears corn on the cob
1 bell pepper, diced
1 Jalapeño pepper, diced
1/2 cup heavy cream
Salt and pepper
4 tablespoons unsalted butter
Heat oven to 350. Grease a square baking dish.
Husk the corn and cut the kernels off over a large bowl. Take the back of the knife and scrape the cut cobs to release the corn juices into the bowl.
Add bell pepper, Jalapeño pepper, cream, and salt and pepper to taste. Spread in a square baking dish. Cut the butter into pieces and dot over the top.
Bake at 350 for 45 minutes. Serve.
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