Cream Cheese Corn Casserole (Print Version)

# Ingredients:

01 - 1 package cream cheese (8 oz), cut in cubes, leave at room temp.
02 - 4 tbsp butter.
03 - 1/3 cup milk.
04 - 1/2 tsp salt.
05 - Black pepper to taste.
06 - 1 bag frozen sweet corn (18 oz), thawed.
07 - Chopped pickled jalapeños if you like spicy (optional).
08 - 1 cup sharp cheddar cheese, shredded.

# Instructions:

01 - Heat your oven to 350°F (175°C).
02 - Put cream cheese and butter in a medium pot over low heat. Let them melt together while stirring sometimes.
03 - Pour in milk and stir until it's all smooth. Keep stirring if you see any lumps - they'll melt away.
04 - Add salt and black pepper. You can always add more pepper later if you want.
05 - Put in the corn and stir. Add jalapeños now if you're using them. Mix it all together.
06 - Pour everything into an 8x8 baking dish. Spread it out evenly.
07 - Sprinkle all the cheddar on top.
08 - Bake for about 20 minutes until it's golden and bubbling.
09 - Let it cool for a few minutes - it'll be very hot!.
10 - Time to enjoy!.

# Notes:

01 - You can use two 15-oz cans of corn (drained) instead of frozen, but frozen tastes best.
02 - Make ahead tip: get everything ready but don't bake, cover and put in fridge. Let it warm up before baking.
03 - Leftovers heat up great in microwave or oven.
04 - Try mixing different cheeses - cheddar and monterey jack taste great together.
05 - Want to make it prettier? Sprinkle fresh chopped chives on top after baking.

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