Cheesy Corn Bake (Print Version)

# Ingredients:

01 - 1 bag of frozen sweet corn (18 oz), defrosted.
02 - 1 block of cream cheese (8 oz), chopped into pieces and softened.
03 - 1/3 cup of milk.
04 - 4 tablespoons of butter.
05 - A pinch of salt (1/2 tsp).
06 - A bit of black pepper, as much as you like.
07 - 1 cup of shredded sharp cheddar cheese.
08 - Optional: pickled jalapeños if you want a kick of heat.

# Instructions:

01 - Set your oven to 350°F (175°C) and let it get hot.
02 - In a medium pot on low heat, gently heat up the cream cheese with butter, stirring every now and then while they combine.
03 - Stir in the milk slowly. Keep at it until any lumps disappear and the mix is nice and creamy.
04 - Toss in the salt and pepper. Taste and add extra pepper if you want more flavor.
05 - Stir in the corn. If you're using jalapeños, now's the time to toss them in too. Mix it all so it looks even.
06 - Spread everything evenly in an 8x8 dish.
07 - Scatter the shredded cheddar on top so it completely covers the dish.
08 - Put the dish in the oven and bake for about 20 minutes until the top is bubbling and golden brown.
09 - Give it a few minutes to cool down because it's super hot right out of the oven.
10 - Dig in and enjoy your delicious dish!

# Notes:

01 - If you don't have frozen corn, you can swap it with two 15-oz cans of drained corn, but frozen tastes fresher.
02 - Want to prep ahead? Assemble everything but skip baking, cover it up, and pop it in the fridge. Let it sit out for a bit before baking.
03 - Leftovers reheat great in both the microwave and oven.
04 - Experiment with cheese by mixing in Monterey Jack or others with your cheddar for different flavors.
05 - For a nice finishing touch, sprinkle fresh chives on top after it comes out of the oven.

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