Cheesy Creamy Corn (Print Version)

# Ingredients:

01 - 1 cup shredded sharp cheddar.

02 - 1 package (8 oz) cream cheese, cubed and softened.

03 - 1/3 cup milk.

04 - 4 tablespoons butter.

05 - 1/2 teaspoon salt.

06 - Black pepper, add as much as you like.

07 - 1 bag (18 oz) frozen sweet corn, defrosted.

08 - Pickled jalapeños (optional, for a kick).

01 - Set your oven to 350°F (175°C).

02 - In a medium pot, stir butter and cream cheese over low heat till they blend together.

03 - Add the milk next, stirring till everything's creamy. If you see chunks, keep mixing until they smooth out.

04 - Toss in the salt and pepper. Go ahead, taste and adjust to your liking now if needed.

05 - Mix the sweet corn into the pot. If you want to spice things up, throw in those jalapeños.

06 - Pour the mixture into your 8x8 dish and even it out with a spoon.

07 - Add the cheddar evenly across the top.

08 - Bake it for about 20 minutes, or until it's bubbling and golden on top.

09 - Let it sit for a bit after baking. It'll still be very hot!

10 - Grab a spoon and dig in!

01 - Want canned corn? Swap in two 15-oz cans (drained) instead of frozen. Though frozen is tastier!

02 - Prepping ahead? Assemble it all, skip baking, cover, and store in the fridge. Warm it up before baking.

03 - Leftovers are easy to reheat in the microwave or oven.

04 - Experiment with cheeses! Monterey Jack and cheddar make a nice duo.

05 - For a fresh touch, sprinkle some chopped chives on top after it comes out of the oven.