This spicy deviled corn recipe is easy to make and is very versatile. Use it as a side dish, as a warm dip for your Halloween or fall party, as a spicy addition to your Thanksgiving table, or as a topping for Taco Tuesday!
1Tablespoonavocado oilsub butter, or other vegetable oil
½finely chopped sweet or yellow onion
3clovesfermented honey garlicminced and 2 teaspoons of the honey (sub plain minced garlic and honey)
¾teaspoonsaltor to taste
1teaspoonground cumin
2teaspoonsbrown sugar
4cupssweet cornfresh or frozen
½cupwater
1/4-1/2cupminced candied jalapenos or pickled jalapenosI used 1/2 cup
4ozcream cheese1/2 block
½cupguacamole salsaI use Herdez
Instructions
Heat the oil or butter in a large skillet over medium until hot.
Add the onion and cook until starting to soften, about 3 minutes.
Add the garlic, salt, and ground cumin and continue to cook until onion is starting to turn golden, about 5 more minutes.
Add honey, corn and water. Bring to a boil.
Put a lid on the pan and let the corn cook for 5 minutes. This will help get some of the flavor into the kernels.
Remove lid and add jalapenos, cream cheese, and salsa.
Stir well as the cream cheese melts.
Let simmer for about 5 minutes.
Taste and adjust seasonings.
Enjoy hot or warm.
Notes
Variations
Substitute chopped green chiles for the jalapenos for a milder flavor. You can also use pimentos, jarred roasted red pepper, or even Ro-Tel if you want to introduce some tomato flavor.Stir in some bacon jam or green tomato chutney.For a smoky flavor that keeps this dish vegetarian, substitute minced chipotles in adobo instead of candied jalapenos. Add a teaspoon or two of liquid smoke or add a touch of smoked salt instead of regular.OPTIONAL: put into individual ramekins or into a casserole dish, top with shredded pepper jack cheese, and broil until cheese is melted and starting to brown.
Serving Suggestions
Serve as a side dish, as a hot dip, or even as a filling/topping for a taco or burrito. Consider offering deviled corn as a Thanksgiving side dish as well.
Storing
Store leftovers in the fridge for up to a week.
Heating
Reheat in the microwave or on the stovetop. If heating in a pan on the stove, add a couple of tablespoons of water and stir it in so the mixture heats evenly. Heat in 1-minute bursts in the microwave stirring every minute to make sure it reaheats evenly.