Recipe Background
Hot Corn Casserole is not just hot creamed corn, although it is as warm and nurturing as you could hope a beloved homecooked side to be. No, it's Hot Corn Casserole, which brings the heat from pickled jalapeños mixed throughout the casserole, adding a little excitement into the herbaceous and summery flavors. If it doesn't warm you to the core in an instant, we'd be frankly shocked! This is a quick and tasty side dish that's feeling hot, hot, hot and can't wait to show you its dance moves on the kitchen table!
Hot Corn Casserole is not just hot creamed corn, although it is as warm and nurturing as you could hope a beloved homecooked side to be. No, it's Hot Corn Casserole, which brings the heat from pickled jalapeños mixed throughout the casserole, adding a little excitement into the herbaceous and summery flavors. If it doesn't warm you to the core in an instant, we'd be frankly shocked! This is a quick and tasty side dish that's feeling hot, hot, hot and can't wait to show you its dance moves on the kitchen table!
Ingredients
- 2 tablespoons unsalted butter
- 1 medium red bell pepper cored, seeded, and diced
- 1/2 medium onion diced
- 4 cups fresh or thawed frozen corn kernels
- 2 cloves garlic minced
- 2 teaspoons sweet paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces cream cheese cut into chunks and at room temperature
- 1 1/2 cups sharp cheddar cheese shredded
- 1/4 cup diced pickled jalapeños
- 2 scallions green parts only, thinly sliced
- 2 tablespoons fresh cilantro chopped
Directions
- Arrange the oven rack into the middle position.
- Preheat the oven to 350 degrees F.
- Melt the butter in a 9-10-inch cast-iron skillet or oven-safe nonstick frying pan over medium heat.
- Add the bell pepper and the onion to the butter and cook, stirring occasionally, until they just begin to soften, about 3 minutes.
- Stir the corn, the garlic, the paprika, the salt, and the black pepper into the veggie mixture and cook for 1 minute.
- Transfer the skillet from the heat.
- Scatter the cream cheese, the cheddar, the jalapeños, and the scallions evenly over the corn and stir until all the cheese is thoroughly melted.
- Bake until the casserole is hot and bubbly, about 15 minutes.
- Top the casserole with the cilantro.
- Serve warm.
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