Spicy Southern Hot Corn

Sometimes regular corn on the cob just doesn’t cut it, but that’s where this spicy dish steps in. Southern Corn is always irresistibly creamy, but this particular version packs quite a punch in the flavor department. It has banana peppers, bell peppers, and some pickled jalapeños for good measure and that trio sure adds a zesty bite to the sweetness of the corn. It’s above and beyond delicious! (And luckily it’s easy too.)

3 1/2 cups corn
1/2 large red bell pepper, diced
2 banana peppers, diced
3-4 tablespoons picked jalapeños, diced
2 1/2 tablespoons unsalted butter
4 oz cream cheese
1/4 teaspoon paprika
1 cup sharp cheddar cheese, grated and divided
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350°F.
In a medium skillet over medium heat, combine butter and cream cheese, stirring until creamy and smooth.
Add corn, bell pepper, banana pepper, and pickled jalapeños. Add paprika, salt, and pepper. Stir in 1/2 cup of the cheddar cheese until fully melted.
Top with remaining cheddar and bake until hot and bubbly, about 15-20 minutes. Enjoy!

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