Cheesy Creamy Corn Bake (Print Version)

# Ingredients:

01 - 1 bag frozen sweet corn (18 oz), let it thaw.
02 - 4 tablespoons of butter.
03 - 1/2 teaspoon salt.
04 - 1/3 cup of milk.
05 - 1 cup shredded cheddar cheese (sharp works best).
06 - Pinch of black pepper, add more later if you want.
07 - Chopped pickled jalapeños for a kick (optional).
08 - 1 block of cream cheese (8 oz), cut it up and let it soften on the counter.

# Instructions:

01 - Set your oven to 350°F (175°C) to warm up.
02 - Take a medium-sized pot, toss in the cream cheese and butter, and heat on low. Stir occasionally until it's all melted together.
03 - Pour the milk in and give it a mix. Keep stirring to break down those lumps until the mixture is smooth.
04 - Toss in the salt and sprinkle some pepper. No worries, you can adjust the spice level later!
05 - Add the thawed corn to the pot and give it a stir. If you’re into spice, drop in the jalapeños now and mix everything up.
06 - Transfer the mixture to an 8x8 baking dish and spread evenly.
07 - Scatter the shredded cheese evenly on top.
08 - Pop it in the oven for 20 minutes or so. It's ready when the edges are bubbling and the top turns golden.
09 - Let the dish sit for a few minutes before digging in - it’s piping hot!
10 - Dish it out and enjoy!

# Notes:

01 - If you prefer canned corn, use two 15-oz cans (drain 'em first), but frozen has better flavor.
02 - Want to prepare ahead? Assemble everything but don’t bake. Cover and refrigerate. Let it warm up a bit before baking.
03 - Leftovers? They reheat perfectly in the microwave or oven.
04 - Feel free to mix up the cheeses—cheddar and monterey jack make a great combo!
05 - For a pretty touch, sprinkle freshly chopped chives on top once it’s done baking.

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