Follow these steps for perfect results
whole kernel corn
canned, drained
red pepper
diced
green onion
finely sliced
cilantro
chopped
jalapenos
finely diced
fire roasted diced tomatoes
canned, drained
jalapeno pepper cheese
shredded
cayenne pepper
white pepper
salt
olive oil
butter
pats
Preheat oven to 350 degrees Fahrenheit.
In a small baking dish, combine canned whole kernel corn, diced red pepper, finely sliced green onion, chopped cilantro, finely diced jalapenos, and drained fire roasted diced tomatoes.
Mix all ingredients together thoroughly.
Pour a small amount of olive oil over the mixture.
Sprinkle with cayenne pepper, white pepper, and salt.
Mix again to ensure even distribution of spices.
Top the mixture with shredded hot pepper cheese.
Place a few pats of butter on top of the cheese.
Bake uncovered in the preheated oven for 30 minutes.
Reduce oven temperature to 325 degrees Fahrenheit and continue baking for an additional 20 minutes.
Expert advice for the best results
For a smokier flavor, use smoked paprika.
Add a squeeze of lime juice before serving for extra tang.
Adjust the amount of jalapenos to control the spiciness.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm in the baking dish or transfer to a serving bowl.
Serve as a side dish with grilled chicken or fish.
Pairs well with Mexican-inspired main courses.
Light and refreshing, complements the spice.
Crisp acidity cuts through the richness.
Discover the story behind this recipe
Common side dish in Mexican cuisine, often served at gatherings.
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