Jalapeño Corn Casserole

Fresh corn hard to beat

Advocate staff photo by Arthur D. LauckIf possible, use fresh corn to make Jalapeño Corn Casserole.

ADVOCATE-TESTED RECIPE

Jalapeño Corn Casserole

Serves 6 to 8. Recipe is by Julie Kay.

2 cups fresh corn

2 (14¾-oz.) cans cream corn

2 tbls. jalapeño peppers

3 eggs

3 tbls. butter

½ (12-oz.) can evaporated milk

2 tbls. sugar

¼ cup Italian bread crumbs

1. Put fresh corn and cream corn into slow cooker along with jalapeño peppers.

2. Mix together eggs, butter, evaporated milk and sugar. Stir into corn mixture in slow cooker.

3. Stir in bread crumbs and cook on Low for 4 to 6 hours.