Jalapeño Cream Corn
Gluten free jalapeño cream corn – it’s the perfect spicy side dish for a Sunday night dinner. It’s rich, creamy and full of some heat. Let’s cook up.
Servings: 8 people
- 8 oz of cream cheese
- 1/4 cup of butter
- 2 cans of corn
- 1 cup of shredded cheddar cheese
- 3 garlic cloves chopped
- 1/3 cup of milk
- 2 teaspoons of chili powder
- 3 jalapeños
First, as usual, gather all of your ingredients! Then, fire roast the 3 jalapeños until they're dark and charred. Peel the burnt skin off and chop up. Set the oven to 375 degrees.
In a medium frying pan, melt the butter. Add in the chili powder and garlic. Cook for about 5 minutes.
Then, add in the cream cheese and the milk. Keep stirring until the cream cheese is all nice and melty. Cook for another 7-10 minutes. Add in the corn and jalapeños.
Top with the shredded cheese and bake in the oven for 7-10 minutes.
Look how cheesy it is - so good. Serve and eat right away.