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Ingredients
  • 6 tbsp. salted butter
  • 1 brick cream cheese 8 oz.
  • 4 ½ cups corn 3 cans
  • 1 medium red bell pepper diced
  • 2 to 4 jalapeños chopped finely (depending on your spice preference)
  • ¼ cup diced pickled jalapeños
  • ½ tsp. paprika
  • sea salt and ground black pepper to taste
  • 1 cup shredded sharp cheddar cheese
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