1/2 large red bell pepper, diced
2 fresh jalapeno peppers, diced (seeds/veins removed)
3-4 TBSP diced pickled jalapeno peppers, extra to taste
2 + 1/2 TBSP butter
4 oz cream cheese
1/4 tsp paprika (regular, no smoked)
1 cup freshly grated sharp cheddar cheese
salt and pepper, to taste
EXTRAS:
hot sauce
extra cheese for topping
extra jalapeños for a fiery kick!
spicy green salsa (see note below)
cilantro or parsley for topping
Pre-heat oven to 350 degrees F. Thaw corn if using frozen. Chop all your veggies and set aside. For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften. In a medium saucepan, combine butter and cream cheese. Stir often until smooth and creamy. Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños. Season with paprika, salt, and pepper to taste. Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted. Pour into a casserole dish and top with remaining cheddar. Bake for 15-20 minutes or until hot and bubbly! NOTE: This is also appropriate as a side dish.