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.

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!