Cream Cheese Corn Casserole

Ingredients:

1 (8-ounce) package cream cheese, cubed and at room temperature

4 tablespoons butter, salted or unsalted

⅓ cup milk

½ teaspoon salt

Freshly ground black pepper, to taste

1 (18-ounce) bag frozen sweet corn, thawed

Diced pickled jalapeños, to taste (optional)

1 cup shredded sharp cheddar cheese

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a baking dish.

In a large saucepan, melt the cream cheese, butter, and milk over medium heat, stirring occasionally until smooth.

Season the mixture with salt and freshly ground black pepper.

Stir in the thawed sweet corn and diced pickled jalapeños, if using, ensuring the corn is evenly coated.

Transfer the mixture to the prepared baking dish and spread it out evenly.

Sprinkle the shredded sharp cheddar cheese over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let cool slightly before serving.

Servings: 6-8