Sides · vegetable

Hot & Spicy Creamed Corn

It was just a few years ago that I realized you could eat corn raw.

I always thought you had to cook it to make it tasty and tender. Wrong.

I now add raw corn, straight off the cob, to salads in the summer. It’s really the most refreshing thing when it’s a thousand degrees outside.

To think I spent all of those years cooking corn before adding it to anything….

This is one recipe where yes, you have to cook the corn. It’s basically a revved up version of classic creamed corn. If you like spicy things mixed with creamy things, this recipe is for you.

I love creamed corn as much as the next person, but this may be my new favorite version. There are two different types of jalapeno in here (fresh and pickled) and plenty of cheese and peppers.

If you want to cook your corn, and you need a fiery side dish to go with a cookout, this is your recipe.


Hot & Spicy Creamed Corn

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Two different jalapenos mixed with peppers, cheeses and a creamy sauce that envelopes roasted corn.


  • 1 bag frozen corn (I used the Roasted Corn from Trader Joe’s), thawed

  • 1 red bell pepper, diced

  • 2 fresh jalapenos, minced

  • 1/4 cup pickled jalapenos, roughly chopped

  • 2 TBS. butter

  • 4 oz. cream cheese

  • 1 tsp. smokey paprika

  • 1 cup sharp cheddar cheese, grated

  • salt and pepper

  • Cilantro, for serving
  • Directions

    1. Preheat oven to 350 degrees.
    2. In a large bowl, stir together all ingredients. Pour into a 8″ square baking dish.
    3. Bake for 15-20 minutes or until bubbly. Top with fresh cilantro, if desired.

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