Recipes, side dish

Spicy Southern Hot Corn

Although not actually cooked on the BBQ, I had to include this recipe under the BBQ tab because this was the perfect side dish to compliment an incredible brisket I had done on the smoker and would be delicious next to any piece of meat off the grill. With the combination of sweet from the corn and the peppers, the spicy from the jalapenos and the savory from the cheeses, this dish hits on all of the right notes. It was so good that, between my son and his friend, it was actually the dish that was emptied first on the table when they came back for seconds. Just follow these easy steps below and you too can have a side dish that feels like the star of the dinner table.

Spicy Southern Hot Corm

  • Servings: 4-6
  • Difficulty: Easy
  • Print
Credit: Tasty

Ingredients

  • 2 tablespoons unsalted butter
  • 4 oz cream cheese(115 g), cubed
  • 3 tablespoons hot pickled jalapeños, chopped
  • 1 tablespoon jalapeño brine
  • ½ cup red bell pepper(50 g), diced
  • ½ cup orange bell pepper(50 g), diced
  • 2 cans yellow corn, drained
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 cup shredded cheddar cheese(100 g), divided
  • 2 tablespoons sour cream, for garnish

Directions

  1. Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
  2. Add the pickled jalapeños, jalapeño brine, and red and orange bell peppers. Sauté for 3 minutes, until the peppers are tender.
  3. Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
  4. Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
  5. Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
  6. Remove the pan from the oven. Let cool for 5 minutes. Top with the sour cream then serve warm.
  7. Enjoy!
Feel free to play around with your choice of peppers on this one. I used reds and oranges, but yellow and green bell peppers would work just as well. I also used a Hungarian paprika which can be a little spicier. A nice smoked paprika would be a great substitution too. For a little plating tip, put some sour cream into an empty squirt bottle and draw lines back and forth over the skillet. It will give you a more consistent coverage on the sour cream so that each bite tastes the same. And as always, please give this recipe a try and then leave me a comment to let me know how it turned out.  Enjoy!!

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