Pimento Cheese Recipe

Soften and shred

If cream cheese is not fully softened, leave at room temperature 30 minutes or microwave in 10-second bursts until slightly softened but not melted. Finely shred the sharp cheddar and measure 3 cups.

In a large bowl, beat the softened cream cheese with a whisk or rubber spatula until smooth. Stir in the mayonnaise until the mixture is homogenous and spreadable.

Fold in the shredded cheddar, chopped pimientos, minced sweet onion, smoked paprika, Worcestershire, lemon juice, and hot sauce (if using). Mix until evenly combined but still slightly textured—do not overwork to avoid becoming gluey.

Season with 2 tsp kosher salt and 1 tsp freshly ground black pepper; taste and add remaining salt if needed. Fold in 1 tbsp of the snipped chives, reserving 1 tbsp for garnish. Cover and refrigerate while you assemble the salsa and aioli to allow flavors to marry (15–30 minutes preferred).

If using fresh corn, char kernels in a hot dry skillet 3–5 minutes until lightly browned; if using frozen, thaw and pat dry. Place corn in a medium bowl.

Add the finely diced red bell pepper, minced jalapeño, diced red onion, and chopped cilantro to the corn.

Dress the salsa with 1 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning. Cover and refrigerate for at least 10 minutes to meld flavors.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp finely minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp fresh lime juice, 1/2 tsp grated garlic, 1/4 tsp smoked paprika, and 1/4 tsp salt until smooth and evenly colored.

Taste and adjust heat or acidity: add more adobo or a squeeze of lime if desired. Refrigerate until ready to serve.

If serving with toasted baguette, slice a baguette and toast slices until golden. Alternatively arrange crackers on a platter.

Spoon or pipe a generous portion (about 2–3 tablespoons) of chilled pimento cheese onto each toast or cracker.

Top each pimento-cheese-topped piece with about 1 teaspoon of corn salsa to add brightness and crunch.

Drizzle a small amount (approximately 1/2 teaspoon) of chipotle aioli over the salsa for smoky heat, or serve the aioli on the side for dipping.

Garnish each piece with remaining snipped chives and a light dusting of smoked paprika if desired. Serve immediately.