Spicy Southern Hot Corn

Spicy Southern Hot Corn

from peasandcrayons.com
25 min
8 servings

This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip.

Ingredients

  • 3.5 cups corn ((fresh, canned, or frozen))
  • 1/2 large red bell pepper (diced)
  • 2 fresh jalapeno peppers (diced (seeds/veins removed))
  • 3-4 TBSP diced pickled jalapeno peppers (plus extra to taste)
  • 2.5 TBSP butter
  • 4 oz cream cheese
  • 1/4 tsp paprika ((regular, not smoked))
  • 1 cup freshly grated sharp cheddar cheese
  • salt and pepper (to taste)
  • hot sauce
  • extra cheese for topping
  • extra jalapeños for a fiery kick!
  • spicy green salsa (see note below)
  • cilantro or parsley for topping

Directions

  1. 1

    Pre-heat oven to 350 degrees F.

  2. 2

    Thaw corn if using frozen.

  3. 3

    Chop all your veggies and set aside.

  4. 4

    For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.

  5. 5

    In a medium saucepan, combine butter and cream cheese.

  6. 6

    Heat burner to medium to melt, stirring often until smooth and creamy.

  7. 7

    Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.

  8. 8

    Season with paprika, salt, and pepper to taste.

  9. 9

    Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.

  10. 10

    Pour into a casserole dish and top with remaining cheddar.

  11. 11

    Bake for 15-20 minutes or until hot and bubbly!