Thursday, April 11, 2019
We typically make it with Christmas and Thanksgiving dinner and there’s something so magical about throwing caution to the wind and ignoring any semblance of food spacing on our plates. If I can push a little mashed potatoes, cranberry sauce, and stuffing into every bite of hot corn I’ve basically won at life. The creamy, spicy corn is at perfect harmony with the savory carbalicious stuffing, tart cranberry sauce, and buttery mashed potatoes. It’s even great on chicken and/or turkey too.
This spicy hot corn makes a fabulous make-ahead dish for the holidays (and the most EPIC leftovers of my life) so feel free to prep it the night before!
To reheat you have three options depending on oven/stovetop availability. I like to take the hot corn out of the fridge about 30-60 minutes ahead of time to thaw a little. This will help it cook up faster!
This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip.
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 25 MINUTES
SERVINGS 8 SERVINGS
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
INSTRUCTIONS
Get the full instruction @ peasandcrayons.com
