Lucas Adams’s (Tripp) Hot Corn
ingredients
2 cans of whole kernel corn 1 Tbsp. of butter 1 whole block of ⅓ Less Fat Philadelphia cream cheese Sliced jalapeños to taste (Adams notes, “I get a jar of jalapeños — usually Ortega — and use maybe ⅓ cup. But however many you use is up to you!”) ¼ cup of jalapeño juice from the jar of jalapeños
directions
1. Drain both cans of corn, then pour corn into a microwave-safe bowl with a lid. 2. Add the butter. 3. Microwave for 2 minutes. 4. After microwaving is complete, add the entire block of cream cheese (½ block per 1 can of corn). 5. Microwave again for 3 minutes. 6. Once microwaving is complete, stir the cheese and corn until fully mixed together. 7. Place back in microwave for 1 minute. 8. Once complete, stir in the jalapeños and juice. Serve and enjoy!
Where did you get this recipe?
“My mom taught it to me. Be ready: This one is so easy. You make it in the microwave, and your friends will want you to make it every time you’re together!”
Is this a staple on your Thanksgiving menu?
“Of course, it is. It’s absolutely delicious and is constantly asked for, and almost every time someone makes it, is completely devoured.”
What do you like about this dish?
“Absolutely everything!”
Do you have any tips to personalize this dish or for any ingredient substitutions?
“Sometimes I’ll add a little garlic salt or some creole [seasoning] to add a little extra to it. You can use vegan cream cheese in place of the actual cheese and it still tastes great!”
Have you ever tweaked the recipe when you’ve made this dish?
“Usually I’ll add more butter to it — you can never have too much!”
Does it make a good leftover?
“Of course, it does! I usually heat it up, but it’s actually still pretty delicious cold!”