2 tbsp (30g) unsalted butter
1 medium red bell pepper, cored, seeded, and diced
1/2 medium onion, diced
4 cups fresh or thawed frozen corn kernels
2 tsp sweet paprika
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
115g cream cheese, cut into chunks and at room temperature
150g shredded sharp cheddar cheese
1/4 cup diced pickled jalapeños
2 green onions, green part only, thinly sliced
2 tbsp chopped fresh cilantro
Arrange a rack in the middle of the oven and heat to 350F/175C.
Melt the butter in a 9- or 10-inch cast iron skillet or oven-safe nonstick frying pan over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Stir in the corn, paprika, salt, and black pepper, and cook for 1 minute more.
Remove the skillet from the heat. Scatter the cream cheese, cheddar, pickled jalapeños, and green onions evenly over the corn and stir until all the cheese is thoroughly melted.
Bake until hot and bubbly, about 15 minutes. Top with the cilantro and serve warm.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.
