Southern Corn Delight
A vibrant and creamy baked corn dish that delivers both comfort and spice, perfect as a side or potluck centerpiece.
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
This recipe yields a mildly spiced dish; for added heat, enhance with extra pickled jalapeños and 2-3 tablespoons of spicy green salsa before baking.
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.
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.