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Spicy Hot Corn
Ok seriously, fair composition up this mark has me end to reheat the inalterable cup of balance hot whisky. I made it archeozoic so I could speak many photos for this writer, but I'm not allowed to eat added harm of of the creamy, spicy appetisingness because I promised it to Apostle already.
Whether you go the appetizer way or scramble this up as an undemanding peasy lateral saucer, this spicy gray hot cereal is sure to pitching your bracing! Accomplish it as spicy or as modest as your temperament desires.
One Thanksgiving I prefabricated it so spicy that I'm pretty trusty people started diaphoresis and fanning their faces. It was totally designer it!
Ingredients
- 3 + 1/2 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, extra to taste
- 2 + 1/2 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
EXTRAS:
- hot sauce
- extra cheese for topping
- extra jalapeños for a fiery kick!
- spicy green salsa (see note below)
- cilantro or parsley for topping
Instructions
1. Pre-heat oven to 350 degrees F.
2. Thaw corn if using frozen.
3. Chop all your veggies and set aside.
4. For tender peppers, feel free to sauté your bell peppers and fresh jalapeno to soften.
5. In a medium saucepan, combine butter and cream cheese.
6. Stir often until smooth and creamy.
7. Add your corn, bell pepper, jalapeño pepper, and pickled jalapenos.
8. Season with paprika, salt, and pepper to taste.
9. Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
10. Pour into a casserole dish and top with remaining cheddar.
11. Bake for 15-20 minutes or until hot and bubbly!
