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Spicy Peppers & Corn Recipe

Try this crowd-pleasing corn casserole the next time you’re looking for a side dish that's colorful, delicious and has a little zip. It’s an easy combination everyone will love.—Jeaune Hadl Van Meter, Lexington, Kentucky

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Spicy Peppers & Corn Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

4 cups fresh or frozen yellow, white or shoepeg corn, thawed
2 medium sweet red peppers, chopped
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup evaporated milk
1 to 2 hot chili peppers, seeded and chopped
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 cup dry bread crumbs
1/4 cup butter, melted

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, combine the bread crumbs and butter.
Spoon half of the crumb mixture into an ungreased 2-qt. baking dish. Top with corn mixture and remaining crumb mixture. Bake, uncovered, at 375° for 20-25 minutes or until golden brown and bubbly. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 310 calories, 14 g fat (7 g saturated fat), 29 mg cholesterol, 883 mg sodium, 42 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Spicy Peppers & Corn in Taste of Home Christmas Annual Annual 2010, p97