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
Step 1 –Arrange the oven rack into the middle position.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Melt the butter in a 9-10-inch cast-iron skillet or oven-safe nonstick frying pan over medium heat.
Step 4 –Add the bell pepper and the onion to the butter and cook, stirring occasionally, until they just begin to soften, about 3 minutes.
Step 5 –Stir the corn, the garlic, the paprika, the salt, and the black pepper into the veggie mixture and cook for 1 minute.
Step 6 –Transfer the skillet from the heat.
Step 7 –Scatter the cream cheese, the cheddar, the jalapeños, and the scallions evenly over the corn and stir until all the cheese is thoroughly melted.
Step 8 –Bake until the casserole is hot and bubbly, about 15 minutes.
Step 9 –Top the casserole with the cilantro.
Step 10 –Serve warm.
