Jalapeño Cheddar Cream Corn

Jalapeño Cheddar Cream Corn

INGREDIENTS

• 4 tablespoons Unsalted Butter
• 1/2 large Yellow Onion, diced
• 4 Jalapeño Peppers, seeded and finely chopped
• 2 bags Stahlbush Island Farms Super Sweet Corn, frozen
• 4-6 sliced Bacon, crispy and chopped
• 8 ounces Cream Cheese, softened and cubed
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Fresh Cracked Black Pepper
• 1/2 cup Heavy Cream
• 1 cup Shredded Cheddar Cheese

INSTRUCTIONS

• In a large skillet, over medium-low heat, add the butter and onion, and cook until the onions become translucent.
• Add the jalapeños and corn and cook until the corn is heated through. Add the bacon and cook 2 minutes more.
• Place the cubed cream cheese into the pan with the salt and pepper and bring the mixture to a simmer, stirring and pressing the cream cheese into the pan as it heats.
• Reduce the heat to low and let the mixture simmer for 5-7 minutes until the cream cheese is fully melted and creamy. Stir in the heavy cream and simmer for 2-3 minutes longer.
• Remove from the heat and let rest for 5 minutes.
• Stir in the shredded cheddar. Top with more cheese to serve and some jalapeño slices if desired.