INGREDIENTS
4 cups
corn ((See Note 1))
1/2
large red and green bell pepper each (diced)
2
fresh jalapeño peppers (diced (stem/seeds removed))
2 tbsp
butter
1 tsp
kosher salt
1 tsp
black pepper
1 tsp
garlic powder
1/2 tsp
paprika
1/2 tsp
ground cumin
4 oz
cream cheese
1 1/2 cups
grated pepper jack cheese ((or cheddar))