Spicy Southern Hot Corn #vegan #vegetarian #soup #breakfast #lunch

Each Thanksgiving my better half asks for this Spicy Southern Hot Corn! This cheeky Southern-style formula has been a piece of our vacation supper custom for quite a long time and serves as a side dish AND a plunge. Prepare to shake those gatherings and potlucks and make certain to have the formula convenient – individuals will thoroughly hassle you for it!

So… it's super regular for this dish to be served canapé style with a pile of tortilla chips or a crisp cushy loaf. On the off chance that you search "Hot Corn" on Pinterest it's truly ALL that surfaces!

Try not to misunderstand me, my significant other and I will GLADLY breathe in this dish with either conveyance technique yet I must state, my preferred method to eat this hot creamed corn is nearby a plateful of occasion sides and mains.

We ordinarily make it with Christmas and Thanksgiving supper and there's something so mystical about laughing in the face of any potential risk and overlooking any similarity to nourishment dividing on our plates. On the off chance that I can push a little pureed potatoes, cranberry sauce, and stuffing into each nibble of hot corn I've fundamentally succeeded at life. The velvety, zesty corn is at ideal congruity with the appetizing carbalicious stuffing, tart cranberry sauce, and rich pureed potatoes. It's even incredible on chicken or potentially turkey as well.

Also try our recipe Maple Pecan Hasselback Butternut Squash #vegan #vegetarian #soup #breakfast #lunch

Ingredients

• 3.5 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 plus extra to taste
• 2.5 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 jalapeño 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 jalapeños.
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!

Read more our recipe Parmesan Roasted Brussels Sprouts #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2pZzwWd