Each thanksgiving and Christmas, this dish makes its way to the table and I hope you love it as much as we do. If you need a great dip for a party, make this and serve with tortilla chips. Everyone will be glad you did! It's hearty, creamy, and delicious no matter how you serve it.
We usually make it around Easter too so any holiday or regular day is always fitting!
Can I make hot corn ahead of time?
Yes! One of the most important considerations I have going into the holiday recipe making it, can I make it a head of time? This is a great dish to make in advance and it holds it's flavor well. I even made it 3 weeks ahead of time and stored it in the freezer. But, you don't have to-- after all it is also super easy and fast!
Is it a good dish to travel with?
Yes, this dish is fuss free so you can take it with you! My favorite dishes are these CorningWare dishes. They are perfect for serving with the glass lid at home, or traveling to an aunt's house with a plastic lid. Either way, you can share this treat with your loved ones!
What ingredients do you need?
Corn, Cream Cheese, Butter, Jalapeños, and Pimientos. That's it! If you need a can opener, try this one. I like a manual one so that it doesn't take up much needed counter space.
Another tool that is super useful is this over the sink strainer! I got one over 6 years ago and it has stood the test of time. It makes draining and rinsing canned vegetables so much for time efficient!
The important thing to remember is not just any corn will do in this recipe. You’ll need Shoepeg corn. It just has the right texture, taste, and color for the dish.
I tried to leave it out once and it doesn’t work. You need it here for the richness and creaminess it lends to the dish.
1 stick is the sweet spot of not having a soupy side. More and it becomes a little much, less and it is just slightly lacking.
The more the merrier in my book but after about 2 tablespoons it’s a bit much. Less is good for people who don’t want the spice! Leaving them out makes a whole dish altogether so if you leave them out, make a different recipe than hot corn… it would be just corn haha
These are optional as they don’t add a lot of flavor and you’ll barely notice them either way. I like them because they add color but if I was out of them I wouldn’t rush out to the store just for this part!
- Baking Sheet
- Can Opener
- 3 cans Shoepeg Corn rinsed and drained
- 8 oz cream cheese
- 1 stick butter
- 1-2 Tablespoons Jalapeños diced (plus a little juice!)
- 1 jar pimientos drained
- Mix all ingredients in a medium sized baking dish.
- Bake for 20 minutes or until butter and cream cheese are melted
- Stir until all ingredients are well combined
- Serve as a side or with tortilla chips for a dip!