Spicy Southern Hot Corn

Spicy Southern Hot Corn

This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip.


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


hot sauce
extra cheese for topping
extra jalapeños for a fiery kick!

spicy green salsa see note below
cilantro or parsley for topping


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!

Recipe Notes

As written above this dish is quite mild in spice/heat. We like it spicy, so each time I taste before baking, then add 2-3 TBSP of HOT green salsa ( this brand is everything!) and some extra jalapeño. If you can handle the heat, totally follow suit! We love this dish as spicy as we can get it!
No bell peppers handy? Feel free to use canned Mexi-corn, which has diced bell peppers mixed in with the corn.

This makes a fabulous make-ahead dish for any occasion so feel free to prep it all the night before and bake when you're ready the next day! Simply cover with foil (to prevent over-browning) and bake away. Enjoy!
Recipe yields approx. 4 cups and 8 (1/2 cup) servings. Nutrition facts below are estimated with an online nutrition calculator. Simply adjust as needed based on toppings/extras! xo