Spicy Corn Recipe

Spicy Corn Recipe with Hungarian Wax Peppers

If you’re looking for a spicy corn recipe that’s quick, flavorful, and a little different, you’re in the right place. I used fresh corn straight from the cob and a mix of Hungarian wax peppers and Hatch peppers to create a simple side dish with just the right kick. This easy skillet corn is buttery, cheesy, and perfect for summer dinners, backyard barbecues, or anytime you want a fresh twist on corn.

Well, here we are at the end of my Hungarian Wax Pepper road. These little yellow peppers have found their way into so many dishes this summer, and this recipe is the last hurrah. My husband’s friend not only sent over a big batch of Hungarian wax peppers with a few different kinds of peppers sprinkled in, but he also passed along armfuls of fresh garden corn. How could I possibly let that go to waste?

There is just something about food that comes straight from someone’s garden—it tastes different. Sweeter, fresher, like sunshine got tucked inside every bite. When I buy corn or peppers from the grocery store, they’re fine, and maybe it's just me, but I do not think they have that same snap and flavor. Maybe it’s because I know the hands that grew it, maybe it’s because it didn’t ride in the back of a truck for days. Whatever the reason, it feels special to cook with, don't you think?

Even though we’ve been eating low-carb lately, I wasn’t about to pass on making a corn recipe. Sometimes you have to set the “rules” aside and just enjoy the goodness in front of you. Food, after all, should bring joy.

Why I Like Hungarian Wax Peppers

If you’ve never tried Hungarian wax peppers before, think of them as cousins to banana peppers—only spicier. They have a gentle heat that doesn’t overwhelm but adds the perfect kick to recipes. They’re not as fiery as jalapeños and not as smoky as chipotle. Paired with sweet corn, they bring balance: sweet kernels + a little heat = the perfect side dish.

For this recipe, I had two peppers left in my basket: one Hungarian wax pepper and one Hatch pepper. Into the skillet they went, coin-sliced and sizzling alongside buttery corn. My husband said the flavors reminded him of Mexican Street Corn, which I had never even heard of until he mentioned it! High praise, I suppose. He even suggested adding parmesan cheese at the end—and I’m always open to suggestions in the kitchen—so I did.

The result? A simple, spicy corn recipe that I’ll be making again, I can assure you of that.

Spicy Corn Recipe

Ingredients:

• 6 ears of corn on the cob, husked and kernels cut from the cob

• 2 peppers of your choice (I used one Hungarian wax pepper and one Hatch pepper), sliced into coins

• 1 tablespoon butter

• Salt and pepper, to taste

• 1 tablespoon parmesan cheese

Instructions:

1. Cook the corn: Wash your corn and wrap each ear in a damp paper towel. Microwave for 8 minutes on high. Be careful—those ears will be hot when you pull them out!

2. Cut the kernels: Once cool enough to handle, slice the kernels off the cob and transfer to a skillet over medium heat.

3. Add peppers: Stir in your sliced peppers and let everything cook until the corn is tender and the peppers are fragrant.

4. Finish with flavor: Sprinkle in the parmesan cheese, stir, and season with salt and pepper. Serve hot.

That’s it—just five ingredients and a few steps, and you’ve got a side dish that tastes like it came from a restaurant.

Tips, Tricks, and Variations

• Make it creamy: Stir in a spoonful of sour cream or cream cheese at the end for a creamier texture.

• Cheese swap: If parmesan isn’t your thing, try cotija, feta, or even shredded cheddar.

• Different peppers: No Hungarian wax peppers on hand? Jalapeños, poblanos, or even bell peppers will work. Each pepper changes the flavor profile a bit.

• Use canned or frozen corn: Fresh corn is the star, but in a pinch, two cans of corn (drained) or a bag of frozen corn will do. Just cook them a little longer in the skillet.

• Add herbs: Fresh cilantro, parsley, or chives sprinkled on top add color and brightness.

Serving Ideas

This spicy corn recipe is versatile and works for so many occasions:

• Backyard barbecues – pile it next to burgers, hot dogs, or grilled chicken.

• Holiday side dish – it’s simple enough for a weeknight but flavorful enough to bring to Thanksgiving or Christmas.

• Taco night – spoon it over tacos, nachos, or quesadillas for a pop of flavor.

• Meatless Monday – serve it with a green salad for a light vegetarian dinner.

Honestly, I could eat a whole bowl of this by itself. In fact, I did!

Leftovers and Storage

If you’re lucky enough to have leftovers, this dish keeps well. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or skillet. I actually enjoyed it the next day twice—it reheats beautifully and keeps its flavor.

My Final Thoughts

Have you ever noticed how much corn you cut off when you work straight from the cob? It makes me laugh because one can of corn suddenly seems like a miracle. Six ears later, and you realize just how much work farmers (and canning companies) are doing to make it so easy for us.

Although this recipe isn’t low carb, I let myself enjoy every buttery, spicy bite. Sometimes a little splurge makes it easier to stick to healthier eating the rest of the week.

This spicy corn recipe is definitely going into my regular rotation when I feel the need for a bit of corn. It’s quick, easy, and memorable—one of those dishes that makes you say, “Why didn’t I think of this sooner?”

So tell me—what do you think? Would you try this recipe for your next family dinner, summer BBQ, or maybe just a weeknight side dish?

Ciao,

Cara