Description
A vibrant and creamy corn salad infused with spicy jalapenos and fresh peppers, perfect for summer gatherings.
Ingredients
Scale
- 3 cups corn (fresh or frozen)
- ½ red bell pepper, finely chopped
- ⅓ cup finely chopped red onion
- 2–3 fresh jalapeno peppers, seeded and minced
- ¼ cup fresh cilantro leaves, chopped
- ¼ tsp salt
- ⅛ tsp coarsely ground black pepper
- 4 oz cream cheese, softened
- 3 Tbsp butter
Instructions
- Preheat the oven to 350°F if you wish to serve the salad warm.
- Combine the corn, bell pepper, onion, jalapeno, cilantro, salt, and pepper in a medium casserole dish.
- Squeeze the cream cheese and butter into a separate microwave-safe dish and microwave on high for 20 seconds.
- Stir and repeat until the butter melts and the cream cheese softens into a smooth mixture.
- Pour the cream cheese mixture over the corn mixture and mix well to coat evenly.
- Serve immediately at room temperature or cover and bake for 25-30 minutes until heated through.
Notes
Adjust jalapenos based on desired spice level. Garnish with fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg