How To Make Spicy Southern Hot Corn
Side dishes don’t always have to be plain and boring, especially if you have this hot corn recipe with cream cheese, bell peppers, and jalapenos.
- 2tbspunsalted butter
- 4ozcream cheese,cubed
- 1tbspjalapeño brine
- ½cupred bell pepper,diced
- ½cupgreen bell pepper,diced
- 2cansyellow corn,drained
- 1tspkosher salt
- 1cupcheddar cheese,shredded, divided
- 2tbspmexican crema,for garnish
- 2green onions,sliced, for garnish
Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable.
Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
Add the corn, paprika, and salt and sauté until fully combined.
Stir in ½ cup of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup cheddar cheese on top.
Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
- Calories: 383.48kcal
- Fat: 29.45g
- Saturated Fat: 16.40g
- Trans Fat: 0.62g
- Monounsaturated Fat: 7.27g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 20.87g
- Fiber: 3.69g
- Sugar: 5.43g
- Protein: 12.86g
- Cholesterol: 83.23mg
- Sodium: 536.95mg
- Calcium: 272.57mg
- Potassium: 343.83mg
- Iron: 0.86mg
- Vitamin A: 305.33µg
- Vitamin C: 49.11mg
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