Spicy Southern Hot Corn

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro or parsley
  • 3 1/2 cups Corn, canned, or frozen fresh
  • 2 Jalapeno peppers, fresh
  • 1 Jalapenos
  • 3 tbsp Pickled jalapeno peppers
  • 1/2 Red bell pepper, large

• Condiments

  • 1 Hot sauce
  • 1 Salsa, spicy green

• Baking & Spices

  • 1/4 tsp Paprika, regular
  • 1 Salt and pepper

• Dairy

  • 2 1/2 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 Cheese
  • 4 oz Cream cheese

Found on peasandcrayons.com

Description

Ingredients

• 3 + 1/2 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, extra to taste
• 2 + 1/2 TBSP butter
• 4 oz cream cheese
• 1/4 tsp paprika (regular, no smoked)
• 1 cup freshly grated sharp cheddar cheese
• salt and pepper, to taste
• hot sauce
• extra cheese for topping
• extra jalapeños for a fiery kick!
• spicy green salsa (see note below)
• cilantro or parsley for topping

Directions

• Pre-heat oven to 350 degrees F.
• Thaw corn if using frozen.
• Chop all your veggies and set aside.
• For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
• In a medium saucepan, combine butter and cream cheese.
• Stir often until smooth and creamy.
• Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
• Season with paprika, salt, and pepper to taste.
• Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
• Pour into a casserole dish and top with remaining cheddar.
• Bake for 15-20 minutes or until hot and bubbly!