Corn on the Cob Casserole with Bell and Hot Peppers

Ingredients:

• 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

Preparation:

1. 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.