There are some recipes that are so worth the extra calories that they contain.
Rich creaminess offset by a bite of heat offset by rich creaminess, this corn side is ever so addicting. Top it with crunchy bacon and you just put the flavor over the top.
For special occasions or just Sunday dinner, this dish is easy to prepare and feeds two or a crowd.
1/2 cup butter, no substitutes
2 packages cream cheese, 8 oz, softened
1/2 cup milk
4 cans whole kernel corn, 15 oz, drained (or equal amount frozen corn)
1 1/2 cup diced pickled jalapenos
2 cups shredded cheddar cheese
1 cup cooked, crumbled bacon, if desired
Preheat oven to 375F.
In a saucepan, over medium high heat, combine butter, cream cheese and milk. Cook and stir until smooth.
In a 9×13 baking dish, combine corn, jalapenos, and crumbled bacon. Pour milk mixture over corn and stir in cheddar cheese.
Bake for 35 minutes or until hot and bubbly.
*Note: this side dish also adapts well to the crockpot. Mix as directed and place in crockpot on low for 4-6 hours or high for 2-3 hours, stirring occasionally.