Spicy Southern Hot Corn Recipe
Spicy Southern Hot Corn is a creamy, cheesy, and mildly spicy side dish made with corn, bell peppers, fresh and pickled jalapeños, butter, cream cheese, and sharp cheddar. It’s baked until bubbly and can be customized with extra heat, toppings, or make-ahead prep for convenience. Perfect for potlucks, parties, or a flavorful side dish!
Ingredients
- 3.5 cups corn fresh, canned, or frozen
- 1/2 large red bell pepper diced
- 2 fresh jalapeño peppers diced (seeds and veins removed)
- 3 to 4 tablespoons diced pickled jalapeño peppers plus extra to taste
- 2.5 tablespoons butter
- 4 ounces cream cheese
- 1/4 teaspoon 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
- Preheat oven to 350°F.
- If using frozen corn, thaw it first.
- Chop all vegetables and set aside.
- For softer peppers, sauté the bell peppers and fresh jalapeño until tender.
- In a medium saucepan over medium heat, melt the butter and cream cheese, stirring until smooth.
- Add the corn, bell pepper, jalapeño, and pickled jalapeños.
- Season with paprika, salt, and pepper to taste.
- Stir in 1/2 to 3/4 cup of cheddar cheese until fully melted.
- Transfer the mixture to a casserole dish and top with the remaining cheddar.
- Bake for 15-20 minutes, or until hot and bubbly.
Notes
- Adjust the Heat: The base recipe is mild, but for extra spice, mix in 2-3 tablespoons of hot green salsa and additional jalapeños before baking.
- Ingredient Swap: No bell peppers? Use canned Mexi-corn, which includes diced bell peppers for convenience.
- Make-Ahead Friendly: Prepare the dish the night before, cover with foil, and bake when ready for an easy meal.
- Servings & Nutrition: This recipe makes about 4 cups (8 servings of 1/2 cup each). Nutrition facts may vary based on toppings and extras.