Green Chili Corn Casserole is like traditional corn casserole, but with a little kick. We’re talking corn, green chilies, garlic, eggs, and cheese all baked up in one dish. It’s versatile and makes a great side dish or even brunch recipe.
Not only is this casserole delicious, but it’s also ridiculously easy to make. Which means that it’s great for holidays, special occasions, or just a busy weeknight dinner. It’s always a winner, no matter when you serve it.
For this recipe, I took the concept of hot corn dip, and turned it into a Tex-Mex style side dish that goes well with dishes like beef tacos or even simple recipes such as roasted chicken.
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Why You’ll Love This Recipe
- Full of flavor: Green chilis add a mild and tangy flavor that makes this corn casserole out of this world delicious. And, it matches the flavor of green chile pasta.
- Easy Prep: Everything mixes in one bowl before baking, so that means fewer dishes to clean up.
- Crowd-Pleaser: Creamy, cheesy, crunchy, it hits all the right textures.
- Versatile: Works as a side dish or even a main dish with a salad or vegetable side dish.
Ingredients
- Canned Corn: I like to use a combination of sweet corn and creamed corn. The creamed corn adds richness and moisture, while the kernel corn adds a nice, firm texture to every bite. You can also use frozen or fresh corn in place of the sweet corn, but the frozen corn should be thawed and drained, and the fresh corn will need to be cooked.
- Garlic: I highly recommend that you use fresh garlic for this green chile cream corn. It really makes a huge difference in flavor.
- Diced Green Chilies: Mild green chilies keep the spiciness at a minimum, but feel free to use the spicy variety if you like.
- Heavy Cream: Cream adds a rich texture to this tasty dish. You can also use half and half for a slightly lighter and less creamy consistency.
- Cheeses: Sharp cheddar and pepper jack melt well to create that gooey cheese melt we all love. However, you can use any type of cheese that you have on hand.
- Tortilla Chips: Crushed and sprinkled on top for that irresistible crunch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it Mild: Swap the pepper jack for Monterey Jack and skip the red pepper flakes to lower the spice level.
- Add Protein: Stir in shredded chicken or cooked chorizo to make it a full meal.
- Veggie Boost: Mix in diced bell peppers or zucchini before baking for extra nutritional boost.
How to Make Corn Casserole with Green Chilies
Ready to make this green chile corn casserole? Preheat your oven to 350°F, and grease a 9×13 baking dish. Now, you can whip up this simple recipe in no time.
- Step 1: Mix the Base. Combine everything except the tortilla chips and reserve a ½ cup of each cheese for the topping.
- Step 2: Assemble and Bake. Pour the mixture into your prepared dish, sprinkle with the reserved cheese, and cover with foil. Bake for 45 minutes until hot and bubbly.
- Step 3: Add the Crunch. Remove the foil, top with crushed tortilla chips, and bake for 10 more minutes uncovered.
- Step 4: Rest and Serve. Let it rest for 15 minutes before digging in. Pair with these jalapeno cheese rolls and your favorite main dish.
Expert Tips
- Freshly shredded cheese: I highly recommend that you shred the cheese yourself. This will give you the best melt without all the anticaking agents.
- Change the topping: I love the salty flavor that the tortillas add. You can also use fried onions, potato chips, or even crushed crackers.
- Let it rest: Allow the casserole to rest at least 15 minutes before you slice into it. This will allow the filling to firm up.
- Additions: Cooked chopped bacon, pork cracklings, or even Mexican-style canned corn can all be added to this corn with cream cheese and green chilies for a little extra flair.
Storage Directions
- Storing: Store leftover corn casserole with green chilies in an airtight container in the fridge for up to five days.
- Freezing: This casserole freezes well. Just leave the tortilla chips off, wrap the baking dish in plastic wrap and aluminum foil, and freeze for 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in the oven at 300°F for 10 – 15 minutes or microwave in short bursts until heated through.
Serving Suggestions
This corn casserole with green chilies works well as a full meal or a side dish. Top it with some sour cream and crumbled bacon for a super delicious meal. This casserole is especially good around the holidays and pairs with a classic ham or roast.
- This corn casserole does well with your favorite Mexican-style entrees, such as these slow cooker chicken enchiladas or spicy chicken enchiladas. Both recipes will add some new life to your dinner rotation.
- Garnish with a lime wedge, cilantro, or a sprinkle of green onions for additional color and flavor.
- Do you have a sweet tooth? End your meal with one of these peach crumb bars for the ultimate sweet treat.
Recipe FAQs
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. When ready to bake, add about 10 extra minutes to the covered baking time since it’ll be starting cold.
Yes, but you’ll need to cook it first. Use about 4 cups of cooked corn kernels in place of the canned corn.
Give This Corn Casserole with Green Chilies a Try
This green chili and corn casserole is so good and so versatile. It makes the perfect side dish or main meal for dinners at home, and it’s always a welcome addition to any potluck or holiday table. It’s so easy to make, as well. All you have to do to create this delicious dish is mix and bake! With a recipe this easy and delicious, there’s no reason not to give it a try.
More Delicious Corn Recipes You May Enjoy
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Green Chili Corn Casserole
Ingredients
- 4 cups canned corn, drained
- (2) 15 oz cans cream corn
- ½ cup green onions, sliced
- ½ cup cilantro, chopped
- 3 cloves garlic, minced
- 4 oz can diced green chilies
- 2 eggs, beaten
- 1 tsp cumin
- 1 tsp cajun seasoning
- ½ tsp pepper
- ¼ tsp crushed red pepper flakes
- 8 oz heavy cream
- 1½ cups sharp cheddar cheese, shredded
- 1½ cups pepper Jack cheese, shredded
- 2 cups tortilla chips, crushed
- Optional: sour cream
Instructions
- Preheat oven to 350° and lightly spray a 9×13 baking dish with a non-stick spray.
- In a large bowl, add all ingredients except tortilla chips and ½ cup of each cheese.
- Add contents to prepared baking dish, top with cheese.
- Cover with foil and bake for 45 minutes until hot and bubbly.
- Remove foil, add crushed tortilla chips and bake for an additional 10 minutes, uncovered.
- Let rest for 15 minutes before serving.
Notes
- Freshly Shredded Cheese: Shred your cheese yourself for the best melt and flavor.
- Change the Topping: Swap the tortilla chips for fried onions, potato chips, or crushed crackers for a different kind of crunch.
- Make ahead: To save time at dinner, prep this casserole ahead, but leave off the topping, and store it covered in the fridge for up to 24 hours. Then bake as directed.
