Creamy Confetti Corn
Tonya Star
Amp up your corn with this amazing recipe. Smothered with a zingy sauce and peppers, corn will never be boring again!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 8
Calories 203 kcal
- 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
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.
Keyword Corn, Creamy, Peppers