Creamy, cheesy, and just the right touch of heat, Southern Corn Delight is the side dish your table didn’t know it was missing. Packed with bold flavors and a buttery texture, it’s irresistible.
Whether you’re serving it at a family barbecue or bringing it to a potluck, this vibrant corn dish delivers comfort and spice in every bite. It’s the perfect balance of rich, cheesy goodness and Southern heat.
What You’ll Need for This Southern Corn Delight
- Corn – The heart of the dish, bringing natural sweetness and a satisfying bite. Use fresh, frozen, or canned based on season and convenience.
- Red Bell Pepper – Adds bright color and a gentle sweetness to balance the spice.
- Fresh Jalapeños – Brings a fresh, grassy heat that livens up the creamy base.
- Pickled Jalapeños – Their briny punch cuts through the richness with just the right zing.
- Butter – Lends a silky, comforting finish and helps melt the cheeses into a luscious sauce.
- Cream Cheese – The secret to that thick, velvety texture that holds the dish together.
- Sharp Cheddar – Melts into gooey ribbons, delivering bold, savory notes in every spoonful.
- Paprika – Adds warmth and a subtle smokiness without overpowering the other ingredients.
Let’s Make This Southern Corn Delight Happen
Start by prepping your veggies—dice the bell pepper and jalapeños, removing seeds for a milder kick. If using frozen corn, thaw it first. For extra depth, lightly sauté the fresh peppers until soft.
In a saucepan, melt butter and cream cheese together over medium heat until smooth and velvety. Stir in the corn, peppers (both fresh and pickled), and season with paprika, salt, and pepper. Fold in most of the cheddar cheese until melted and creamy.
Transfer to a casserole dish, sprinkle with the remaining cheese, and bake at 350°F for 15–20 minutes until bubbly and golden on top.
Spice It Up: Tips & Variations
This dish is endlessly customizable depending on your spice tolerance and pantry staples. For more heat, toss in a splash of your favorite hot sauce or a few extra spoonfuls of spicy green salsa. Fresh jalapeños bring a sharper heat, while pickled ones offer tang—use both for depth.
Don’t have bell peppers? Canned Mexi-corn is a fantastic shortcut. Want to add protein? Crumbled bacon or spicy sausage takes it from side to main. And if you’re making it ahead, simply cover and refrigerate before baking.
Keeping It Fresh: Storing & Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in short bursts or warm in a 300°F oven until heated through. If frozen, thaw overnight before reheating for best texture. Add a splash of cream or a bit of butter if it needs reviving.
Southern Corn Delight
Ingredients
- ¼ teaspoon paprika non-smoked variety
- 3-4 tablespoons diced pickled jalapeño peppers plus more to taste
- 2 fresh jalapeño peppers deseeded and finely chopped
- 1 cup sharp cheddar cheese freshly grated
- 3.5 cups corn can be fresh, canned, or thawed frozen
- 2.5 tablespoons butter
- ½ large red bell pepper finely diced
- 4 oz cream cheese
- Salt and pepper to your preference
Optional Extras:
- Additional shredded cheese for topping
- Hot sauce
- More jalapeños for heat
- Spicy green salsa refer to note
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Prepare your vegetables by dicing them finely and set aside.
- If using frozen corn, ensure it is fully thawed.
- For a more tender texture, sauté the red bell pepper and fresh jalapeños in a small amount of oil until softened.
- In a saucepan over medium heat, melt together the butter and cream cheese, stirring consistently until the mixture becomes smooth and homogeneous.
- Incorporate the corn, red bell pepper, fresh jalapeños, and pickled jalapeños into the mixture. Season with paprika, salt, and black pepper according to your taste.
- Fold in ½ to ¾ cup of the grated cheddar cheese, mixing until the cheese is completely melted and the ingredients are thoroughly combined.
- Transfer the mixture into a baking dish, evenly distributing it. Top with the remaining cheddar cheese.
- Bake for 15 to 20 minutes, or until the surface is bubbling and lightly golden.
Notes
Canned Mexi-corn can serve as a substitute if fresh bell pepper is unavailable.
Ideal for advance preparation: assemble a day prior, cover to prevent excessive browning, and bake when needed.
Approximately 4 cups in total volume, serving about 8 portions of ½ cup each. Nutritional details may vary with toppings and additions.
