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Melt the butter in a large skillet or pot over medium heat.

Add the diced yellow onion, red bell pepper, green bell pepper, yellow bell pepper, and orange bell pepper to the melted butter. Sauté until the vegetables are softened, about 8-10 minutes. (Optional: For a spicier kick, add 1 diced jalapeño pepper along with the bell peppers).

Stir in the drained canned corn (or frozen corn, if using) into the skillet with the sautéed vegetables.

Season the mixture with salt, freshly ground black pepper, and crushed red pepper. Stir to combine.

Add the cubed cream cheese to the corn mixture. Reduce the heat to low.

Stir continuously with a wooden spoon until the cream cheese is fully melted and smoothly incorporated into the corn mixture, creating a creamy consistency. This will take about 5-7 minutes.

Taste and adjust seasonings as needed. Serve hot.


Melt the butter in a large skillet or pot over medium heat.

Add the diced yellow onion, red bell pepper, green bell pepper, yellow bell pepper, and orange bell pepper to the melted butter. Sauté until the vegetables are softened, about 8-10 minutes. (Optional: For a spicier kick, add 1 diced jalapeño pepper along with the bell peppers).

Stir in the drained canned corn (or frozen corn, if using) into the skillet with the sautéed vegetables.

Season the mixture with salt, freshly ground black pepper, and crushed red pepper. Stir to combine.

Add the cubed cream cheese to the corn mixture. Reduce the heat to low.

Stir continuously with a wooden spoon until the cream cheese is fully melted and smoothly incorporated into the corn mixture, creating a creamy consistency. This will take about 5-7 minutes.

Taste and adjust seasonings as needed. Serve hot.
