Creamy Cheddar Jalapeno Corn Casserole

Frozen Whole Kernel Corn: Widely available year round, and a one of the best tasting ways to preserve fresh summer corn.

Fresh Jalapeno Peppers: Just 2 fresh peppers, seeded and chopped, add a touch of heat to this recipe. You can use green chilies or chopped bell pepper if you prefer it without any added heat.

Cream Cheese: I like to use the brick cream cheese in this recipe. It melts better and doesn’t separate like the tubs of cream cheese do.

Shredded Cheddar Cheese: Using cheddar from the block that you shred yourself works best here. Since you’re melting the cheese, the anti-caking agents in pre-shredded cheese can interfere and make a grainy end product.

Butter: When in doubt, add a good chunk of butter!

Heavy Cream: Adds a nice creaminess and a little more liquid.

Seasoning: Since there is plenty of salt in the other ingredients, all you need is a little black pepper to taste.

Directions at littlehomeinthemaking.com

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