Corn baked with cream and peppers

Ingredients:

• 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

Preparation:

1. 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.
2. 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.