- 2 tablespoons butter
- 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.
Inspired by Peas and Crayons