INGREDIENTS
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6 tbsp. salted butter
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1 brick cream cheese (8 oz.)
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4 1/2 cups corn (3 cans)
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1 medium red bell pepper, diced
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2-4 jalapeños, chopped finely (depending on your spice preference)
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1/4 cup diced pickled jalapeños
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1/2 tsp. paprika
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sea salt and ground black pepper, to taste
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1 cup shredded sharp cheddar cheese