Mexican Corn Casserole (Print Version)

# Ingredients:

01 - 8 oz cream cheese, cut into chunks.
02 - 1 teaspoon each of paprika, salt, and black pepper.
03 - 2 tablespoons butter, softened.
04 - 1 red bell pepper, chopped into small pieces.
05 - 2 (12 oz) bags of frozen sweet corn.
06 - 2 cups of shredded Mexican cheese, split into half.

# Instructions:

01 - Set oven to 350°F and grease a casserole pan (2 quart) with cooking spray.
02 - Add frozen corn straight into a large skillet over medium heat. No need to thaw.
03 - Throw in chopped bell pepper, plus paprika, salt, and pepper. Stir to mix everything.
04 - Drop in the cream cheese cubes and the butter with the veggies and corn.
05 - Cook the mixture over medium heat, stirring it often, till the corn’s warm.
06 - Keep cooking until the cream cheese turns smooth and blends into the mix.
07 - Turn off the heat as soon as the cream cheese is completely melted.
08 - Mix one cup of the shredded Mexican cheese into the hot skillet mixture.
09 - Move the skillet mixture to your prepped casserole dish and spread it evenly.
10 - Sprinkle the second cup of shredded cheese over the top of the dish.
11 - Pop it in the oven uncovered for about 20-25 minutes—cheese should bubble and melt.

# Notes:

01 - You can make this ahead of time.
02 - Perfect as an easy side dish.
03 - Uses two different kinds of cheeses.
04 - Only takes a few minutes to prep.

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