Creamy Confetti Corn
Amp up your corn with this amazing recipe. Smothered with a zingy sauce and peppers, corn will never be boring again!
Ingredients
- 4 cups Corn kernels approximately 8 ears
- 2 Tbsp Butter
- 2 Tbsp Olive oil
- 1 cup Red bell pepper chopped
- 1 large Jalapeño chopped (pith and seed removed if you don't like heat)
- 1/2 cup Chicken stock
- 4 oz cream cheese cubed
- 1/2 cup Monterey Jack Cheese shredded
- 1 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- Fresh dill for garnish
Instructions
- In a large skillet melt the butter and add the corn. Cook, stirring frequently for about 7 minutes. Remove corn from skillet and set aside.
- Add olive oil to the skillet. Add the peppers and sauté for 3 -4 minutes. Add the chicken stock and cubed cream cheese. Stir constantly until creamed cheese is totally melted, approximately 3 minutes.
- Once cream cheese is melted, stir in the Monterey Jack cheese and cook until blended. About one minute.
- Add the corn kernels, salt and pepper and stir until combined. Cook for about 3 minutes more.
- Garnish with fresh chopped dill and serve.