This recipe would be wonderful holidays or any occasion. Although 1 stick of butter is displayed in photo below, two sticks were used. An optional ingredient that would be very good, although not in this recipe, is crumbled bacon. This recipe is very versatile. We hope you enjoy it!

6 ears fresh corn
8 oz block sharp cheddar cheese, grated
8 oz block cream cheese, softened and cut into small pieces
2 small cans diced green chiles (Ortega used)
1/2 8oz container sour cream (I always prefer Daisy)
2 cups assorted and fresh sliced red, yellow and green pepper
2 sticks butter, melted on low heat
16 oz half & half
1 box (4 packs) original Ritz crackers

Preheat oven to 350.

Remove husks and silk from corn. Wash and set aside.

Place a small bowl upside down into a large bowl and cut kernels off each ear as shown above. Remove small bowl from corn.

Grate cheddar cheese and add to corn.

Cut up softened cream cheese and add to bowl with corn and cheddar.

Add fresh, sliced peppers, green chiles and sour cream. Mix well.

Pour 16 oz carton half & half into bowl and mix well.

Add 4 packages Ritz crackers to a gallon-size freezer or storage bag. Smash down crackers with hands and release any air in bag. Seal bag and roll with rolling pin to crush them into crumbs.

Melt butter and add to medium mixing bowl. Add cracker crumbs and mix well.

Press 2/3 crumb mixture into a 13″x9″ casserole, firmly.

Pour corn mixture over bottom crust in casserole.

Spoon remaining cracker crumb mixture over all, distributing to cover top. Place in preheated oven. Bake 35 minutes, or until bubbly, on medium rack in oven.

Turn off bake and switch to broil. Watch closely, but broil approximately 3 minutes or until top browns. Turn off oven and remove. Let rest 5-10 minutes to set up.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet