If you’ve been tasked to bring an appetizer for Thanksgiving and all that’s coming to mind is a veggie platter, think again! This recipe comes from my friends Nick and Emily, who introduced me to Spicy Southern Hot Corn when we were living in the Catskill Mountains of New York. Hot Corn can pull double duty as a dip or a side dish, and goes surprisingly well with scrambled eggs at the breakfast table. — Katie Bean, Community Engagement Manager
Makes 8 servings
Ingredients:
3.5 cups corn (fresh, canned or frozen)
1/2 large red bell pepper, diced
2 fresh jalapeno peppers, diced (seeds removed)
3-4 tablespoons diced pickled jalapeno peppers (plus extra if you like it spicy!)
2.5 tablespoons butter
4 oz. cream cheese
1/4 teaspoons paprika (regular, not smoked)
1 cup freshly grated sharp cheddar cheese
Salt and pepper to taste
Optional toppings: Hot sauce, cilantro or parsley, extra cheese or jalapenos
Preheat oven to 350° F.
Thaw corn if using frozen. Chop all veggies and set aside. (For tender peppers, feel free to sauté your bell peppers and fresh jalapeno until soft.)
In a medium saucepan, combine butter and cream cheese. Stir often until smooth and creamy. Add corn, bell pepper, jalapeno pepper, and pickled jalapenos. Season with paprika, salt, and pepper to taste. Stir in 1/2 to 3/4 cup of cheddar cheese and stir until fully melted.
Pour mixture into casserole dish and top with remaining cheddar cheese. Bake for 15-20 minutes or until hot and bubbly. Serve with tortilla chips, pita chips, cut veggies, or other dippable food of your choosing.