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Spicy Southern Hot Corn Recipe
Ash Tyrrell

Spicy Southern Hot Corn Recipe

I have to tell you, making this Spicy Southern Hot Corn 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.
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Prep Time 15 minutes
Cook Time 18 minutes
Ingredients Method Notes

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.
  • 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.
  • 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.
  • 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.
  • ¼ cup chopped pickled jalapeño peppers – adds tang and crunch if you want a twist.

Method
 

  1. Soak your cashews in boiling water for 15 minutes. Drain and set aside. This step makes the sauce creamy and smooth without any dairy.
  2. 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.
  3. Stir in the minced garlic and sauté for about a minute until fragrant. Remove the skillet from heat until the sauce is ready.
  4. 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.
  5. 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.