The HH, is on FIRE I tell you, in just a few short months he has made a total 180 in the cooking department going from cooking once a year to cooking 3-4 times a week and HELLO, I am LOVING it!!! And you know what? I think he might actually be a better cook than me {but don’t tell him that!}. 😉
This past week he made this Spicy Mexican Corn recipe and not only would it be the perfect side dish for a weeknight meal, but a nice addition to a holiday menu if you’re looking to change things up this year. So go ahead, try it, I think you’ll be pleasantry surprised.
Ingredients
4 cups frozen corn, thawed
2 fresh jalapeno peppers diced {seeds removed}
1 red bell pepper, diced
3 tbsp pickled jalapeno peppers {diced}
3 tbsp unsalted butter
4 oz cream cheese
1/4 tsp paprika
1/2 cup white English sharp cheddar, grated
1/2 cup cotija cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
chives for a garnish {optional}
Directions
Pre-heat oven to 350 degrees F. Chop peppers and set aside. In a medium saucepan combine the butter and cream cheese and stir over a low heat until smooth. Add thawed corn and peppers to the butter and cream cheese mixture and season with paprika, salt and pepper.
Stir in 1/4 cup of both the white cheddar and the cotija cheese and stir until fully melted. Pour the corn mixture into a 9×9 casserole dish and top with the remaining cheese. Bake for 15 minutes or until the cheese is nice and bubbly on top. Enjoy!
RobinSoCal says
Very similiar to this recipe for Ba’ Corn. Very yummy https://www.foodnetwork.com/recipes/bacorn-cheese-3500698
Nancy D says
That. Looks. Awesome. Two of my hubby’s favorite foods in one comfort dish! (corn and cheese) So…how are you managing to not taste your new chef’s creations?!?
Karen says
Holy cow! I’m so glad HH has found a new hobby and he is good at it! Why wouldn’t he be???
I need to try this recipe! Thanks for the fun you two! Hugs to you!
Leslie says
Can you freeze this?