Ingredients: |
Ingredients: 3 green onion, thinly sliced
1 medium Serrano or jalapeno pepper, diced
1/3 cup red bell pepper, diced
2 clove garlic, minced
2 Tbsp butter
4 cup fresh corn
12 oz whipped cream cheese
1 cup mayonnaise
1/2 cup sour cream
2 cup shredded pepper-jack cheese Shortcut seasoning: [omit if using DIY seasoning]
1 1/2 Tbsp taco or fiesta seasoning
1/2 tsp ground chipotle pepper
DIY seasoning: [omit if using shortcut seasoning]
2 tsp ground cumin
1 1/2 tsp dark chili powder
1 tsp Mexican oregano
1 tsp seasoned salt
1 tsp ground chipotle pepper
1/2 tsp lemon pepper
2 Tbsp fresh chopped cilantro [optional
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Directions: |
Directions:Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive oil, set aside.
On the stove top, heat 2 Tbsp butter with the sliced green onion, Serrano pepper and red bell pepper. Season lightly with seasoned salt and black pepper. Saute for 3 minutes until the peppers begin to soften, then add the minced garlic. Saute for 1 minute.
Add the corn to the pan, cooking over medium-high for 5 minutes until it begins to brown. Remove from the stove and add the remaining ingredients, reserving 1/2 of the shredded pepper-jack cheese for the top. Stir until combined.Pour into the cast iron skillet or baking dish. Sprinkle the remaining cheese on top. Bake for 30 minutes or until golden and bubbly. Serve with corn chips or tortilla chips. Serves: 12-15 |
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