Hot corn casserole for an easy meal
About the recipe
Made somewhat like an oven-baked creamed corn, Southern Kitchen reader Wanda Everett’s recipe for “Hot Corn” blends cream cheese and butter with a couple of cans of shoepeg corn, a can of green chiles and diced jalapeños. The cream cheese is the key to success here, as it adds not only a creamy texture but also a bit of tang to cut the richness of the butter. This ultra-simple recipe can be made all in a casserole dish. You’ll just need a knife to chop the jalapeños and a spatula to stir it all together. This recipe first appeared in Saving Southern Recipes.
Serves: 4 to 6
Hands On Time: 10 minutes
Total Time: 50 minutes
8 ounces cream cheese4 tablespoons unsalted butter2 (14-ounce) cans shoepeg corn or yellow sweet corn (not cream-style)1 (4.5-ounce) can hot or mild chopped green chiles3 jalapeños, finely diced and seeds removed, if desiredSalt and freshly ground black pepper
Heat the oven to 325 degrees. While the oven is heating, place the cream cheese and butter in a 9- by 13-inch baking dish. Place in the oven to melt.When the cream cheese has fully softened, remove the dish from the oven. Stir to combine the butter and cream cheese. Stir in the corn, green chiles and jalapeños, and season to taste with salt and pepper. Return the dish to the oven and bake until bubbly, 30 to 35 minutes.Switch the oven to broil and continue to bake until the top of the corn is lightly browned, about 5 minutes. Let cool for 5 minutes before serving.