Nothing says Tex-Mex more than corn, Jalapeños, and cheese. This Cowboy Corn recipe is a great addition to any football party as a dip, or as a side for your enchilada or taco dish. Super simple to make, it tastes delicious and people will want the recipe everywhere you go.
Go make it! You won’t regret it.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 3.5 cups corn (fresh canned, or frozen)
- 1/2 large red bell pepper diced diced
- 2 fresh jalapeno peppers diced diced (remove seeds)
- 3-4 tbsp TBSP diced pickled jalapeno peppers plus extra to taste diced
- 2.5 tbsp Butter
- 4 oz Cream Cheese
- 1/4 tsp Paprika
- 1 cup freshly grated sharp cheddar cheese
- salt and pepper to taste
- hot sauce for topping
- extra cheese for topping
- extra jalapeños for topping
- spicy green salsa for topping
- cilantro or parsley for topping
- Pre-heat oven to 350 degrees F.
- Thaw corn if using frozen.
- Chop all your veggies and set aside.
- For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
- In a medium saucepan, combine butter and cream cheese.
- Stir 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!
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