1 lb bag frozen corn, defrosted
2 jalapeños, diced
1 small onion, diced
1 tbs olive oil
1 8-oz container Simple Root Garlic and Herb Cream Cheese
1/2 tsp garlic powder
1/2 tsp old bay seasoning
1/2 tsp salt
1 cup vegan heavy cream
1 cup shredded vegan cheddar cheese
Preheat oven to 350 F degrees
In a large sauté pan, heat oil over medium heat and sauté onion and jalapeños together for 3-4 minutes until the onions turn translucent. Turn the heat to low and stir in the heavy cream and cream cheese. Warm until melted. Add the corn, garlic powder, Old Bay, salt, and cheddar and mix until combined.
Pour corn mixture into 2.5-inch deep half-hotel pan. Bake for 50 minutes until hot and bubbly. Let stand 10 minutes before serving.