Spicy Southern Hot Corn
User Reviews
5
Spicy Southern Hot Corn
Description
This dish combines 3.5 cups of corn (fresh, canned, or frozen) with diced red bell pepper and multiple forms of jalapeño peppers—both fresh and pickled—to introduce layers of gentle heat and texture contrast. Butter and cream cheese create a smooth, rich base, while sharp cheddar cheese adds a melting, slightly tangy finish.
After softening the peppers (optionally sautéing for tenderness), the ingredients are combined on the stove until creamy and then transferred to a casserole dish to bake until the top is bubbly and lightly browned. Paprika adds a subtle warmth without smoke, balanced by salt and black pepper.
The dish yields about 4 cups and can serve about eight half-cup portions. It is perfect as a flavorful side or a warm appetizer, with options to increase the spice using extra jalapeños or hot green salsa. The recipe's make-ahead capability allows for preparation in advance and simple reheating before serving.
This spicy corn casserole suits gatherings where rich, creamy, and peppered dishes complement main courses, offering both comfort and a spicy kick.
Ingredients
- 3.5 cups corn (fresh, canned, or frozen)
- ½ red bell pepper diced, large
- 2 jalapeno pepper diced (seeds/veins removed, fresh
- 3-4 TBSP jalapeno pepper plus extra to taste, pickled, diced
- 2.5 TBSP butter
- 4 oz cream cheese
- ¼ tsp paprika (regular, not smoked)
- 1 cup cheddar cheese freshly grated, sharp
- salt to taste
- black pepper to taste
EXTRAS:
- hot sauce
- cheese extra, for topping
- jalapeno pepper extra, for a fiery kick
- green salsa see note below, spicy
- 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.
- Heat burner to medium to melt, stirring 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!
Notes
- Adjust heat by adding 2-3 tablespoons of hot green salsa and extra jalapeños as desired before baking.
- If no bell pepper is available, canned Mexi-corn with peppers mixed in can be used as a substitute.
- This dish can be prepared ahead of time and refrigerated overnight; cover with foil before baking to prevent over-browning.
- Recipe yields approximately 4 cups, suitable for around eight half-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 258mg | 11% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 119mg | 12% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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