Tis’ the season for gathering and cooking at home. Our teachers and students at Moises E. Molina High School have the perfect recipe that is easy and tasty. Enjoy!
Jalapeño-Corn Casserole
Ingredients
8 ounce package of cream cheese, cubed and at room temperature
4 tablespoons butter
1/3 cup milk
1/2 teaspoon salt
Freshly ground black pepper, to taste
18 ounce bag frozen sweet corn, thawed
Diced jalapeños, to taste (optional)
1 cup shredded sharp cheddar cheese
Directions
Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and (if using) jalapeños.
Pour corn mixture into an 8- by 8-inch square (or comparably sized) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
The melted butter and cream cheese may seem lumpy as you try to stir them together, but once you stir in the milk, the mixture should become smooth.
