Thanks to ground turkey and creamy corn, this recipe transforms a classic Southern side dish

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Spicy Southern hot corn is both a delicious dip and an ideal side dish, but with the recipe that follows, it's been turned into a yummy entree. Ground turkey adds protein to this dish, bulking it up and making it a one-pan casserole the whole family should enjoy.
This dish combines corn with a variety of fresh and pickled peppers. Cream cheese and cheddar make this dish creamy and cheesy, and a touch of Cajun spice keeps it from becoming too rich. Serve this casserole with rice or on its own for a delicious Southern treat.
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Cooktop Cove
Southern Hot Corn with Ground Turkey
8
10 minutes
25 minutes
35 minutes
1 tablespoon vegetable oil
1 pound ground turkey
1/4 teaspoon salt
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 fresh jalapeño, minced
2 pickled jalapeños, minced
1 clove garlic, minced
2 tablespoons butter
4 ounces cream cheese
3-1/2 cups corn
1/4 teaspoon Cajun seasoning
1 cup shredded cheddar cheese
Preheat the oven to 350 degrees Farenheit.
In an ovenproof skillet, heat the vegetable oil over high heat.
Add the turkey to the skillet and break up with a wooden spoon.
Season with salt and cook until evenly browned.
Add the bell peppers to the pan and cook, stirring occasionally, until tender.
Add the jalapeños and garlic and cook until just fragrant, about one minute. Set aside.
Add the butter and cream cheese to the pan and cook, stirring constantly, until smooth.
Add the corn and stir until it's mixed in with the creamy mixture.
Add the reserved turkey and vegetable mixture to the pan, and season with the Cajun seasoning. Stir until well combined.
Put about half of the cheddar cheese in the mixture and toss well to combine.
Spread the mixture evenly in the skillet, and top with the remaining cheddar cheese.
Bake for about 10 minutes, or until bubbly and browned on top. Put the oven on broil for 2 minutes to get a deeper browning.
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