1(8-ounce) package cream cheesecubed and at room temperature
Freshly ground black pepperto taste
1(18-ounce) bag frozen sweet cornthawed
Diced pickled jalapeñosto taste (OPTIONAL)
1cupshredded sharp cheddar cheese
Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and (if using) jalapeños.
Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
An 18 ounce bag of frozen corn is equivalent to approximately 4 cups of corn, once you measure it out. You could also substitute two 15-ounce cans of corn (drained) in this recipe, which equal about 4 cups as well. That being said, I highly recommend using frozen corn instead of canned for better flavor in this recipe.
The melted butter and cream cheese may seem lumpy as you try to stir them together, but once you stir in the milk, the mixture should become smooth.