Pepper Jack Creamed Corn
 
Prep time
Cook time
Total time
 
Slightly sweet creamed corn with an extra kick of pepper jack cheese. Topped with gluten free breadcrumbs for an extra crunch.
Author:
Recipe type: Side Dishes
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced (about 1 cup)
  • ½ medium onion, diced
  • ½ cup diced green bell pepper
  • 5 cups fresh corn kernels cut from cob (6-8 ears)
  • 1 clove garlic, minced
  • ½ cup half and half
  • ½ cup milk
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • 4 oz. cream cheese, cubed
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons melted butter
  • ½ cup gluten free breadcrumbs
Directions
  1. Prepare your vegetables by dicing the onions and bell peppers. Mince the garlic and cut the corn from the cob. Cube the cream cheese. Set aside ingredients until ready to use.
  2. Preheat oven to 350 degrees. Heat oil in a large saucepan over medium high heat. Add onions, red bell peppers and green bell peppers. Sautee for about 4-5 minutes until vegetables are tender, stirring frequently.
  3. Add corn kernels and minced garlic to pan. Sautee for an additional minute until garlic is fragrant.
  4. Reduce heat to medium and add half and half, milk, salt, sugar, nutmeg and pepper. Heat for an additional 2-3 minutes or until mixture is hot but not boiling.
  5. Add cream cheese and stir until completely melted.
  6. Add shredded pepper jack cheese and stir until melted through.
  7. Transfer mixture to a casserole dish.
  8. Heat 2 tablespoons of butter in microwave for 30 seconds to melt. Stir into ½ cup of gluten free breadcrumbs. Stir to incorporate butter into breadcrumbs. Sprinkle on top of creamed corn.
  9. Bake uncovered at 350 degrees for 25-30 minutes until heated through and bubbly.
  10. Remove from oven and allow to sit for 5 minutes before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/pepper-jack-creamed-corn/