Step 1

Pre-heat oven to 350 degrees F.

Step 2

Thaw corn if using frozen.

Step 3

Chop all your veggies and set aside.

Step 4

For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.

Step 5

In a medium saucepan, combine butter and cream cheese.

Step 6

Heat burner to medium to melt, stirring often until smooth and creamy.

Step 7

Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.

Step 8

Season with paprika, salt, and pepper to taste.

Step 9

Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.

Step 10

Pour into a casserole dish and top with remaining cheddar.

Step 11

Bake for 15-20 minutes or until hot and bubbly!