Preheat the oven to 350. Slice the corn from the cobs into a mixing bowl. Run back edge of knife down cobs to remove all kernels and corn 'milk'. Add the bell peppers, jalapenos, heavy cream, 2 tsps salt, generous amount of pepper and the butter and mix well. Pour into a 9x13 casserole dish and bake until hot and bubbly, about 45-55 minutes.
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|Serving Size: 1 Serving (1314g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1316 (66%)|
|Amt Per Serving||% DV|
|Total Fat 146.2g||195 %|
|Saturated Fat 87g||435 %|
|Monounsaturated Fat 39.3g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 406mg||125 %|
|Sodium 828.3mg||29 %|
|Potassium 2882mg||76 %|
|Total Carbohydrate 174.6g||51 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 146.8g|
|Protein 32.4g||46 %|
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Calories per serving: 2005
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