SPICY SOUTHERN HOT CORN #holidaymeal #appetizers

Each Thanksgiving my significant other asks for this Spicy Southern Hot Corn! This cheeky Southern-style formula has been a piece of our vacation feast convention for a considerable length of time and serves as a side dish AND a plunge. Prepare to shake those gatherings and potlucks and make sure to have the formula convenient – individuals will absolutely annoy you for it!

So… it's super basic for this dish to be served hors d'oeuvre style with a heap of tortilla chips or a new cushy roll. In the event that you search "Hot Corn" on Pinterest it's truly ALL that surfaces! Try not to misunderstand me, my better half and I will GLADLY breathe in this dish with either conveyance technique yet I must state, my preferred method to eat this hot creamed corn is close by a plateful of occasion sides and mains.

We commonly make it with Christmas and Thanksgiving supper and there's something so mysterious about laughing in the face of any potential risk and disregarding any similarity to sustenance dispersing on our plates. On the off chance that I can push a little pureed potatoes, cranberry sauce, and stuffing into each chomp of hot corn I've essentially succeeded at life. The velvety, fiery corn is at ideal amicability with the exquisite carbalicious stuffing, tart cranberry sauce, and rich pureed potatoes. It's even incredible on chicken as well as turkey as well.

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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

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!