Grandpa Mike's Holiday Hot Corn
A creamy, spicy corn side dish made with dairy-free cream cheese, dairy-free butter, jalapeños, and serrano pepper. Serve it cold for a thick and spicy dip or warm it up for a buttery, melty holiday side. This easy side dish is a family tradition made allergy-friendly.
Ingredients
- 4 cans of corn drained
- 1 container 8 oz dairy-free cream cheese
- 1 tablespoon dairy-free butter
- 3 to 4 jalapeños diced
- 1 serrano pepper diced
- Salt and pepper to taste
Instructions
- Drain all four cans of corn and pour the corn into a large mixing bowl or casserole dish.
- Add the full container of dairy-free cream cheese on top of the corn.
- Add one tablespoon of dairy-free butter.
- Season with salt and pepper to taste.
- Dice the jalapeños and serrano pepper and add them to the dish. Remove seeds for less heat, leave them in for more.
- Mix everything together until the cream cheese and butter are evenly combined with the corn and peppers.
- To serve cold: Refrigerate for at least 2 hours and serve directly from the fridge.
- To serve warm: Bake uncovered at 350 degrees Fahrenheit for 20 to 25 minutes, stirring once halfway through, until hot and melted throughout.
Notes
This recipe was originally made with regular cream cheese and butter. Use either version depending on your needs.
The heat level is very flexible. Adjust the number of peppers and whether you include the seeds based on your personal preference.
Make it ahead and refrigerate overnight for the best flavor.
Double the recipe for larger gatherings using 8 cans of corn and 2 containers of dairy-free cream cheese.
Nutrition
Calories: 14kcalCarbohydrates: 0.4gProtein: 0.1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.3gSodium: 12mgPotassium: 16mgFiber: 0.2gSugar: 0.2gVitamin A: 64IUVitamin C: 7mgCalcium: 1mgIron: 0.02mg
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