3-4 tablespoons diced pickled jalapeño peppers (plus extra to taste)
2.5 tablespoons butter
4 oz cream cheese
¼ teaspoon paprika (regular, not smoked)
1 cup freshly grated sharp cheddar cheese
Salt and pepper, to taste
Optional Extras:
Hot sauce
Extra cheese for topping
Additional jalapeños for an extra kick!
Spicy green salsa (see note below)
Cilantro or parsley for garnish
Instructions
Preheat your oven to 350°F.
If using frozen corn, thaw it beforehand.
Dice all your vegetables and set them aside.
If you prefer softer peppers, sauté the bell pepper and fresh jalapeño in a little oil until tender.
In a medium saucepan, melt the butter and cream cheese over medium heat, stirring frequently until smooth and creamy.
Add the corn, bell pepper, jalapeños (both fresh and pickled), and season with paprika, salt, and pepper to taste.
Stir in ½ to ¾ cup of the cheddar cheese until fully melted and combined.
Pour the mixture into a casserole dish, sprinkle with the remaining cheddar cheese, and bake for 15-20 minutes or until hot and bubbly.
Notes
This dish is quite mild as written. If you prefer more spice, taste before baking and consider adding 2-3 tablespoons of spicy green salsa and extra jalapeños. We love it as spicy as possible!
If you don’t have bell peppers, you can use canned Mexi-corn, which includes diced bell peppers.
This dish is perfect for making ahead. Prepare it the night before, cover with foil to prevent over-browning, and bake when you’re ready. Enjoy!
The recipe yields approximately 4 cups, or 8 servings (½ cup each). Nutrition information is estimated using an online calculator and can be adjusted based on your toppings and extras.
