A seriously delicious, creamy, cheesy, slightly spicy side dish that'll steal the show at any dinner or BBQ. It's buttery, smoky, has the perfect kick of jalapeño heat, feeds a crowd and that golden cracker topping adds the best crunch.
1. In a large bowl, whisk together eggs, half & half, smoked paprika, dried parsley, salt, and pepper. Set aside.
2. In a large pan, sauté jalapeños, onions, chives and bell peppers in 2 tbsp unsalted butter until softened. Mix in corn niblets and 1 cup shredded sharp cheddar.
3. Pour the mixture into a grill-proof or oven-safe pan sprayed with nonstick spray (or use butter). Top with 1/2 cup shredded cheese and then top with the egg mixture.
4. Melt the remaining 2 tablespoons of butter, and in a bowl mix crushed Ritz crackers with the butter. Top the casserole evenly with the cracker mixture.
5. Bake on your @traegergrills at 350°F for about 35–40 minutes, or until the cracker topping is golden, bubbly, and crispy.
