Go Back
Spicy Southern Hot Corn Recipe
Ben Carraoli

Spicy Southern Hot Corn Recipe

I first made this Spicy Southern Hot Corn for a holiday get-together, and it was an absolute showstopper! It vanished from the table in minutes. This recipe is now my go-to for parties and potlucks because it’s incredibly simple to make but tastes gourmet.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8
Course: Dinner
Calories: 205
Ingredients Method

Ingredients
  

  • 3.5 cups corn: You can use fresh canned, or frozen. If using frozen, be sure to thaw it completely first for the best texture.
  • ½ large red bell pepper diced: This adds a touch of sweetness and a beautiful color that contrasts with the corn.
  • 2 fresh jalapeño peppers diced: Remove the seeds and veins for mild heat, or leave some in if you prefer it extra spicy.
  • 3-4 tbsp diced pickled jalapeños: These add a tangy kick that fresh jalapeños don't have creating a more complex flavor profile.
  • 2.5 tbsp butter: Provides a rich creamy base for the sauce.
  • 4 oz cream cheese: This is the key to the ultra-creamy texture. Use full-fat for the best results.
  • ¼ tsp paprika: Regular paprika adds a subtle warmth and color without overpowering the other flavors.
  • 1 cup freshly grated sharp cheddar cheese: Grating your own cheese from a block is a game-changer. It melts much smoother than pre-shredded cheese.
  • Salt and pepper to taste: To enhance all the flavors.

Method
 

  1. First, preheat your oven to 350°F (175°C). While the oven is heating, take a moment to chop your red bell pepper and fresh jalapeños. If you're using frozen corn, ensure it is fully thawed and drained. For a softer texture, you can briefly sauté the bell peppers and fresh jalapeños before adding them to the sauce.
  2. In a medium saucepan over medium heat, combine the butter and cream cheese. Stir these ingredients frequently as they melt to create a smooth and creamy sauce. This rich base is what gives the corn dish its signature velvety texture, so make sure there are no lumps before moving on to the next step.
  3. Once your cream cheese and butter have melted into a smooth sauce, add the corn, diced red bell pepper, fresh jalapeños, and pickled jalapeños. Season the mixture with paprika, salt, and pepper. Stir everything together until all the ingredients are well combined and coated in the creamy sauce.
  4. Now it's time for the cheese! Stir in about half to three-quarters of your freshly grated sharp cheddar cheese into the saucepan. Continue to stir until the cheese is completely melted and integrated into the sauce. This step makes the dish extra gooey and delicious.
  5. Pour the corn mixture into a casserole dish. Sprinkle the remaining cheddar cheese evenly over the top. Bake for 15-20 minutes, or until the dish is hot, bubbly, and the cheese on top is beautifully melted and slightly golden. Let it rest for a few minutes before serving.