1 (8 oz.) pkg. cream cheese, cubed and at room temperature
4 T butter
1/3 c. milk
1/2 t. salt
Freshly ground black pepper, to taste
1 (18 oz.) bag frozen sweet corn, thawed
diced jalapeños, to taste (optional)
1 c. shredded sharp cheddar cheese
Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and (if using) jalapeños. Pour corn mixture into an 8x8 inch square (or comparably sized) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly (It's so much better with the jalapeños!)
Recipe submitted by Karen Huerta
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