Spicy Mexican Corn Recipe

The HH, is on FIRE I tell you, in just a few short months he has made a total 180 in the cooking department going from cooking once a year to cooking 3-4 times a week and HELLO, I am LOVING it!!! And you know what? I think he might actually be a better cook than me {but don’t tell him that!}. 😉

This past week he made this Spicy Mexican Corn recipe and not only would it be the perfect side dish for a weeknight meal, but a nice addition to a holiday menu if you’re looking to change things up this year. So go ahead, try it, I think you’ll be pleasantry surprised.

Ingredients

4 cups frozen corn, thawed
2 fresh jalapeno peppers diced {seeds removed}
1 red bell pepper, diced
3 tbsp pickled jalapeno peppers {diced}
3 tbsp unsalted butter
4 oz cream cheese
1/4 tsp paprika
1/2 cup white English sharp cheddar, grated
1/2 cup cotija cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
chives for a garnish {optional}

Directions

Pre-heat oven to 350 degrees F. Chop peppers and set aside. In a medium saucepan combine the butter and cream cheese and stir over a low heat until smooth. Add thawed corn and peppers to the butter and cream cheese mixture and season with paprika, salt and pepper.

Stir in 1/4 cup of both the white cheddar and the cotija cheese and stir until fully melted. Pour the corn mixture into a 9×9 casserole dish and top with the remaining cheese. Bake for 15 minutes or until the cheese is nice and bubbly on top. Enjoy!