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Spicy Southern Hot Corn Recipe

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Spicy Southern Hot Corn Recipe

If you’re looking for a crowd-pleasing side dish with a kick, Spicy Southern Hot Corn is the answer. This creamy, cheesy, and slightly spicy dish is perfect for potlucks, barbecues, or as a comforting addition to any meal. It’s easy to make and sure to be a hit with anyone who loves a little heat in their food.

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What is Spicy Southern Hot Corn?

Spicy Southern Hot Corn is a classic Southern side dish that combines sweet corn with a mix of cheeses, spicy peppers, and creamy ingredients to create a rich and flavorful casserole. The heat from the peppers balances the sweetness of the corn, making it an irresistible combination.

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Ingredients Overview

Corn

  • Corn: 4 cups of corn kernels. You can use fresh, canned (drained), or frozen (thawed).

Cheese

  • Cheddar Cheese: 1 cup shredded. Sharp cheddar works best for a strong flavor.
  • Monterey Jack Cheese: 1 cup shredded. Adds a nice melt and creamy texture.

Peppers and Aromatics

  • Jalapeños: 2-3 jalapeños, diced. Adjust based on your heat preference.
  • Bell Pepper: 1 medium bell pepper, diced. Adds color and sweetness.
  • Onion: 1 small onion, diced.
  • Garlic: 3 cloves, minced.

Spices

  • Paprika: 1 teaspoon for a smoky flavor.
  • Cayenne Pepper: 1/2 teaspoon for extra heat (optional).
  • Salt and Pepper: To taste.

Creaminess

  • Cream Cheese: 8 ounces, softened. Makes the dish rich and creamy.
  • Mayonnaise: 1/2 cup for added creaminess and tang.
  • Butter: 2 tablespoons for sautéing.

Essential Kitchen Tools

  1. Large Skillet: For sautéing the vegetables.
  2. Mixing Bowl: For combining the ingredients.
  3. Baking Dish: 9×13 inch for baking the casserole.
  4. Wooden Spoon: For stirring.
  5. Knife and Cutting Board: For chopping vegetables.
  6. Measuring Cups and Spoons: For accuracy.

Step-by-Step Preparation

Preparing the Ingredients

  1. Prep the Vegetables: Dice the jalapeños, bell pepper, and onion. Mince the garlic. If using fresh corn, cut the kernels off the cob.

Cooking the Peppers and Corn

  1. Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes until softened. Add the diced jalapeños and minced garlic, and cook for another 2-3 minutes until fragrant.
  2. Add the Corn: Stir in the corn kernels and cook for an additional 5 minutes until heated through.

Combining Ingredients

  1. Mix in Creamy Ingredients: Transfer the cooked vegetables to a large mixing bowl. Add the softened cream cheese, mayonnaise, shredded cheddar, and Monterey Jack cheese. Mix until well combined. Season with paprika, cayenne pepper (if using), salt, and pepper.

Baking to Perfection

  1. Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Bake: Spread the mixture evenly in the prepared baking dish. Bake for 25-30 minutes until the top is golden and bubbly.

Serving Suggestions

Spicy Southern Hot Corn is a versatile dish that can be served with a variety of main courses. It pairs perfectly with grilled meats, barbecued chicken, or even as a dip with tortilla chips. For a complete Southern meal, serve it alongside coleslaw and cornbread.

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Tips for Success

  • Fresh Corn: If using fresh corn, cut the kernels off the cob and scrape the cob to get all the juices. This adds extra flavor.
  • Adjust Heat: Tailor the heat level to your preference by adjusting the number of jalapeños or adding a pinch of cayenne pepper.
  • Cheese: Freshly grated cheese melts better than pre-shredded cheese, which often contains anti-caking agents.

Variations and Substitutions

  • Different Peppers: Use poblano or Anaheim peppers for a different type of heat.
  • Add Protein: Stir in cooked bacon, sausage, or chicken for a heartier dish.
  • Make it Lighter: Substitute Greek yogurt for mayonnaise for a lighter version.

Storing and Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Each serving of Spicy Southern Hot Corn (based on 8 servings) has approximately:

  • Calories: 320
  • Protein: 8g
  • Fat: 22g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 6g

Conclusion

Spicy Southern Hot Corn is a delectable dish that brings together the sweetness of corn, the creaminess of cheese, and the heat of jalapeños in perfect harmony. It’s a dish that’s sure to impress your guests and become a staple at your gatherings. Easy to make and even easier to enjoy, this recipe is a must-try.

FAQs

1. Can I make this dish ahead of time? Yes, you can prepare the dish up to the baking step, cover it, and refrigerate for up to a day. When ready to serve, bake as directed.

2. Can I use frozen corn? Absolutely! Just make sure to thaw and drain the corn before using it in the recipe.

3. What can I use instead of mayonnaise? You can substitute Greek yogurt or sour cream for mayonnaise to lighten the dish.

4. How can I reduce the spice level? To reduce the spice, use fewer jalapeños or substitute them with milder peppers like bell peppers.

5. Is this dish gluten-free? Yes, this Spicy Southern Hot Corn recipe is naturally gluten-free as long as all the ingredients you use are gluten-free.

Source: peasandcrayons.com

Yield: 8

Spicy Southern Hot Corn Recipe

Spicy Southern Hot Corn Recipe

If you're looking for a crowd-pleasing side dish with a kick, Spicy Southern Hot Corn is the answer. This creamy, cheesy, and slightly spicy dish is perfect for potlucks, barbecues, or as a comforting addition to any meal. It's easy to make and sure to be a hit with anyone who loves a little heat in their food.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3.5 cups corn (fresh, canned, or frozen)
  • ½ 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
  • ¼ 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.

  • 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!

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