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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Absolutely delicious!! Threw this together one night to go on the side with our pan-fried fish filets... and it turned out amazing. Loaded with flavor and simple to make! (Tip - the leftovers are delicious for making stuffed green peppers the next day!) Ingredients:
2 (15 ounce) cans whole kernel corn |
1 small red pepper, diced |
1 bunch green onion, finely sliced |
1/3 of a bunch cilantro, chopped |
2 jalapenos, finely diced |
1 (15 ounce) can fire roasted diced tomatoes, drained |
jalapeno pepper cheese |
cayenne pepper |
white pepper |
salt |
olive oil |
butter |
Directions:
1. Preheat oven to 350 degrees.
2. In a small baking dish, combine corn, red pepper, spring onions, cilantro, jalapenos, and fire roasted tomatees. Mix well.
3. Pour a little olive oil over all of it, then sprinkle with cayenne pepper, white pepper, and salt. Mix well.
4. Top with shredded hot pepper cheese (by far, my favorite is Shullsburg brand but any hot pepper cheese will work) and just a couple pats of butter.
5. Bake uncovered for about 30 minutes.
6. Then turn heat down to 325 degrees and bake an additional 20 minutes.
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