Emily's Mexican Corn

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cans whole kernel corn
• 1 small red pepper, diced
• 1 bunch green onion, finely sliced
• 1/3 of a bunch cilantro, chopped
• 2 jalapenos, finely diced
• 1 (15 ounce) can fire roasted diced tomatoes, drained
• jalapeno pepper cheese
• cayenne pepper
• pepper
• salt
• olive oil
• butter

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small baking dish, combine corn, red pepper, spring onions, cilantro, jalapenos, and fire roasted tomatees. mix well.
• 3 pour a little olive oil over all of it, then sprinkle with cayenne pepper, pepper, and salt. mix well.
• 4 top with shredded hot pepper cheese (by far, my favorite is shullsburg brand but any hot pepper cheese will work) and just a couple pats of butter.
• 5 bake uncovered for about 30 minutes.
• 6 then turn heat down to 325 degrees and bake an additional 20 minutes.