1/2 cup chopped yellow onion
3/4 cup chopped red bell pepper (about 1/2 of a large pepper that has been seeded)
1/4 cup chopped jalapeño (about 2 jalapeños, seeded)
2 teaspoons freshly minced garlic
4 ounces cream cheese, softened
2 (15.25-ounce) cans whole kernel yellow corn, well drained
1 teaspoon chili powder
1/2 teaspoon cayenne (red) pepper
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1–1/2 cups shredded sharp cheddar cheese, divided
1 tablespoon fresh chopped cilantro
Tortilla chips
Preheat your oven to 350 degrees F. Melt butter in a 10-inch cast iron skillet over medium high heat (or use a regular skillet if you don’t have a cast iron skillet). Add onion, bell pepper and jalapeno and sauté for 2 minutes, or until vegetables have slightly softened. Add garlic and cook until fragrant, about 30 seconds. Add cream cheese and stir constantly until melted. Add corn, chili powder, cayenne pepper, salt, pepper and 1/2 of the shredded cheddar cheese. Stir well to combine. If using a cast iron skillet, top the mixture with the remaining cheese. If not, transfer mixture to a casserole dish and top with remaining cheese. Bake (uncovered) for 13-15 minutes, or until hot and bubbly. Top with fresh chopped cilantro and serve with tortilla chips.