Whether you go the appetizer route or whip this up as an easy peasy side dish, this spicy southern hot corn is sure to rock your plate! Make it as spicy or as mild as your heart desires. Yields approx. 4 cups.
Jenn Laughlin of Peas and Crayons
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!
As written above this dish is quite mild in spice/heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 107 | ||
Calories from Fat: 101 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 33.5mg | 10 % | |
Sodium 112.2mg | 4 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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