Green Chili Corn Casserole
Green chili corn casserole is creamy, cheesy, and just a little spicy. It’s a great side dish for holidays, potlucks, or weeknight dinners.
Servings: 6 Servings
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 9x13 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.