in

Spicy Southern Hot Corn

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
DIRECTIONS
Pre-heat oven to 350° 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!

Written by admin

Leave a Reply

Your email address will not be published. Required fields are marked *

GIPHY App Key not set. Please check settings

The Best Breakfast Casserole

Old Fashioned Butter Cake – Granny’s Favorites Cookbook