For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
In a medium saucepan, combine butter and cream cheese.
Heat burner to medium to melt, stirring 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!
Notes
As written above this dish is quite mild in spice/heat. We like it spicy, so each time I taste before baking, then add 2-3 TBSP of HOT green salsa ( this brand is everything!) and some extra jalapeño. If you can handle the heat, totally follow suit! We love this dish as spicy as we can get it!No bell peppers handy? Feel free to use canned Mexi-corn, which has diced bell peppers mixed in with the corn.This makes a fabulous make-ahead dish for any occasion so feel free to prep it all the night before and bake when you're ready the next day! Simply cover with foil (to prevent over-browning) and bake away. Enjoy!Recipe yields approx. 4 cups and 8 (1/2 cup) servings. Nutrition facts below are estimated with an online nutrition calculator. Simply adjust as needed based on toppings/extras! xo