Recipe by Karly Gomez of A Simple Pantry
1 tablespoon butter
4 ounces cream cheese
4 vegetable cups (4 oz.) Libby's Whole Kernel Sweet Corn, drained
1/3 cup diced red bell pepper
1 small serrano pepper, seeded and diced
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup shredded cheddar cheese
1. In skillet over medium heat, add butter and cream cheese. Stir until melted, about 1-2 minutes.
2. Add corn, bell pepper, serrano pepper, chili powder and paprika. Stir then cook 2 minutes until heated through. Add cheese and stir until melted, about 1-2 minutes more.
3. Spoon back into cups and serve.