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Spicy, Cheesy, Corn Casserole (or Dip!)

Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer, Side Dish
Keyword: Corn
Servings: 4

Ingredients

  • 2 tbsp butter
  • 200 g cream cheese
  • 3 tbsp chopped pickled jalapeños
  • 1 tbsp jalapeño brine
  • 100 g diced red or green bell pepper
  • 2 cans (340 g) corn
  • 1 tsp paprika
  • salt and Pepper to taste
  • 100 g shredded cheddar cheese
  • 2 tbsp Mexican crema A good substitute is crème fraîche mixed with enough lime juice to get it to consistency that is easy to drizzle.
  • fresh chopped cilantro or green onions for garnish

Instructions

  • Melt the butter in a large pan over medium heat.
  • Add the diced peppers and onions and sauté until the peppers are soft and the onions just translucent. About 5 minutes. Season the peppers and onions with salt and pepper.
  • Lower the heat to medium and add the cream cheese. Cook for a minute or two until the cream cheese has completely softened.
  • Add the pickled jalapeños, jalapeño brine, and paprika. Give everything a good mix to make sure it is fully combined.
  • Add the corn and sauté the mixture for abut five minutes until it is heated through.
  • Stir in half of the grated cheese. Give it a taste and add more salt and pepper if it needs it. 
  • If you are using a pan that can go under the broiler, simply smooth out the top of the corn mixture and sprinkle it with the remaining cheese. Otherwise, transfer the mixture to an oven-proof dish, before smoothing it out and topping with the cheese.
  • Put the pan under the broiler until the cheese is melty, bubbly, and slightly browned – about 5 minutes.
  • To serve, drizzle the casserole with Mexican crema (a good substitute is crème fraîche mixed with enough lime juice to make a drizzleable consistency) and garnish it with chopped fresh cilantro or green onions (or both!)