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Spicy Southern Hot Corn

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


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

EXTRAS:

  • hot sauce
  • extra cheese for topping
  • extra jalapeños for a fiery kick!
  • spicy green salsa see note below
  • cilantro or parsley for topping

Instructions

  • Pre-heat oven to 350 degrees F.
  • Thaw corn if using frozen.
  • Chop all your veggies and set aside.
  • For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
  • In a medium saucepan, combine butter and cream cheese.
  • Stir often until smooth and creamy.
  • Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
  • Season with paprika, salt, and pepper to taste.
  • Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
  • Pour into a casserole dish and top with remaining cheddar.
  • Bake for 15-20 minutes or until hot and bubbly!
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