I have to tell you, making this Spicy Southern Hot Corn Recipe was such a game-changer for my dinner table. The moment I took the first bite, I knew I had stumbled upon a new favorite. The creamy, slightly spicy corn paired with a hint of smokiness is just irresistible.
I love how easy it is to whip up, yet it looks impressive enough for guests. Every time I make it, it disappears in minutes—people just can’t get enough! For a protein-packed twist, I sometimes serve it alongside a chicken salad recipe with apples or a fresh Panera chicken salad to make a full, satisfying meal.
Ingredients
Here’s what I use to make my version of Spicy Southern Hot Corn. Each ingredient is chosen carefully to bring out the best flavors and textures.
Base Ingredients:
- 1 medium yellow onion, finely diced – adds a sweet, aromatic base.
- 1 small red bell pepper, diced – gives a subtle crunch and sweetness.
- 1–2 jalapeño peppers, seeded and diced – adjust for heat preference; I love a little kick.
- 1 tablespoon water – helps sauté without oil.
- 1 teaspoon minced garlic – for that warm, garlicky flavor.
Sauce Ingredients:
- ½ cup raw cashews – soaked for creaminess without dairy.
- ½ cup unsweetened plain plant milk – I prefer almond or oat milk for a neutral taste.
- 1 tablespoon + 1 teaspoon distilled white vinegar – brightens up the sauce.
- 1 teaspoon ume plum vinegar – optional but adds a subtle tang.
- ¼ cup low-sodium vegetable broth – keeps it savory and light.
- ½ teaspoon hot sauce (optional) – adds extra zing.
- ¼ cup nutritional yeast – gives a cheesy flavor naturally.
Sauce Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika – I sometimes add a pinch more for smokiness.
- ½–1 teaspoon sea salt – adjust to taste.
Other Ingredients:
- 3 cups corn (fresh, frozen, or canned) – I always drain excess water if using canned.
- 1 teaspoon cornmeal – thickens the sauce slightly and adds a hint of corn flavor.
Optional Ingredients:
- ¼ cup chopped pickled jalapeño peppers – adds tang and crunch if you want a twist.
Note: Several servings of this recipe will yield about 5 cups.
Variations
You can tweak this recipe to suit different diets and tastes:
- Dairy-free: Already plant-based, just stick with plant milk.
- Lower spice: Use only half a jalapeño or leave out hot sauce.
- Flavor boosters: Add smoked paprika or a splash of lemon juice for brightness.
- Protein-rich: Mix in white beans or tofu for extra heartiness.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15–18 minutes
- Total Time: 30–33 minutes
Equipment You Need
- Large skillet – to cook the vegetables and corn.
- High-speed blender – for blending the sauce smooth.
- Cutting board and knife – for chopping veggies.
- Small bowl – to soak cashews.
How to Make Spicy Southern Hot Corn
Step 1: Prep the Cashews
Soak your cashews in boiling water for 15 minutes. Drain and set aside. This step makes the sauce creamy and smooth without any dairy.
Step 2: Sauté the Vegetables
In a skillet, cook the diced onions, red bell peppers, and jalapeños over medium heat for 7–9 minutes. Add a tablespoon of water to help them soften evenly without sticking.
Step 3: Add Garlic
Stir in the minced garlic and sauté for about a minute until fragrant. Remove the skillet from heat until the sauce is ready.
Step 4: Blend the Sauce
Combine the soaked cashews, plant milk, vinegars, vegetable broth, hot sauce, nutritional yeast, and spices in a blender. Blend on high for 1–2 minutes until completely smooth.
Step 5: Combine and Simmer
Return the skillet to the stove, add the sauce, cornmeal, optional pickled jalapeños, and corn. Simmer for 5–7 minutes on low until thickened and creamy. Serve hot.
Additional Tips for Making this Recipe Better
I’ve learned a few tricks after making this dish multiple times:
- I always taste the jalapeño first to control the heat.
- I prefer fresh corn over canned for a sweeter, crunchier bite.
- Blending the sauce thoroughly ensures there are no lumps.
- Adding a pinch of smoked paprika really elevates the flavor.
How to Serve Spicy Southern Hot Corn
This dish is versatile:
- Serve as a side with grilled dishes or fried foods.
- Scoop into small bowls for a cozy appetizer.
- Top with fresh herbs like parsley or cilantro for color.
- Garnish with a sprinkle of smoked paprika or a few pickled jalapeño slices for visual appeal.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 210–220
- Protein: 6–7g
- Carbohydrates: 28–30g
- Fat: 9–10g
This makes it a wholesome, filling side without feeling heavy.
Make Ahead and Storage
Refrigeration
Store leftovers in a covered container for 4–5 days. Reheat gently on the stove or in the microwave.
Freezing
This dish freezes well. Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm on low heat, stirring occasionally to restore creaminess. You can add a splash of plant milk if it thickened too much.
Why You’ll Love This Recipe
Here’s why this Spicy Southern Hot Corn keeps me coming back:
- Quick and easy to make, perfect for weeknights or parties.
- Creamy and flavorful without using dairy.
- Flexible ingredients for spice level and dietary needs.
- Versatile: side, topping, or even a dip.
- Bright and colorful presentation that looks as good as it tastes.
Spicy Southern Hot Corn Recipe
Ingredients
Method
- Soak your cashews in boiling water for 15 minutes. Drain and set aside. This step makes the sauce creamy and smooth without any dairy.
- In a skillet, cook the diced onions, red bell peppers, and jalapeños over medium heat for 7–9 minutes. Add a tablespoon of water to help them soften evenly without sticking.
- Stir in the minced garlic and sauté for about a minute until fragrant. Remove the skillet from heat until the sauce is ready.
- Combine the soaked cashews, plant milk, vinegars, vegetable broth, hot sauce, nutritional yeast, and spices in a blender. Blend on high for 1–2 minutes until completely smooth.
- Return the skillet to the stove, add the sauce, cornmeal, optional pickled jalapeños, and corn. Simmer for 5–7 minutes on low until thickened and creamy. Serve hot.
Notes
- I always taste the jalapeño first to control the heat.
- I prefer fresh corn over canned for a sweeter, crunchier bite.
- Blending the sauce thoroughly ensures there are no lumps.
- Adding a pinch of smoked paprika really elevates the flavor.
