Every Thanksgiving my husband begs for this Spicy Southern Hot Corn! This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip!
So… it’s super duper common for this dish to be served appetizer-style with a mountain of tortilla chips or a fresh fluffy baguette. If you search “Hot Corn” on Pinterest it’s literally ALL that comes up!
Don’t get me wrong, my husband and I will GLADLY inhale this dish with either delivery method but I’ve got to say, my favorite way to eat this spicy creamed corn is alongside a plateful of holiday sides and mains.
We typically make it with Christmas and Thanksgiving dinner and there’s something so magical about throwing caution to the wind and ignoring any semblance of food spacing on our plates. If I can push a little mashed potatoes, cranberry sauce, and stuffing into every bite of hot corn I’ve basically won at life. The creamy, spicy corn is at perfect harmony with the savory carbalicious stuffing, tart cranberry sauce, and buttery mashed potatoes. It’s even great on chicken and/or turkey too.
Everything. It’s great with everything!
Ok seriously, just writing up this post has me dying to reheat the last cup of leftover hot corn. I made it early so I could snap some photos for this post, but I’m not allowed to eat another bite of of the creamy, spicy deliciousness because I promised it to Paul already.
Hmmm… Maybe I’ll eat it and then make it again tonight before he gets home tonight……