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Spicy Peppers & Corn

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


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

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