Ingredients
4
4 servings
- •2 tablespoons unsalted butter
- •4 oz cream cheese, cubed
- •3 tablespoons jalapeño, chopped
- •1 tablespoon jalapeño brine
- •½ cup red bell pepper, diced
- •½ cup green bell pepper, diced
- •2 cans yellow corn, drained
- •1 teaspoon paprika
- •1 teaspoon kosher salt
- •1 cup shredded cheddar cheese, divided
- •2 tablespoons mexican crema, for garnish
- •2 green onions, sliced, for garnish
Instructions
- Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
- Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
- Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
- Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
- Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
- Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 464
- Carbohydrate: 22g
- Fat: 35g
- Fiber: 15g
- Protein: 18g
- Sugar: 5g
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