Simple Green Chile Corn Casserole Recipe
Introduction
This Simple Green Chile Corn Casserole combines the sweetness of corn with the spicy kick of green chiles for a comforting and flavorful side dish. It’s easy to prepare and perfect for busy weeknights or potlucks that call for a creamy, crowd-pleasing addition to your meal.
Ingredients
- 4 tbsp butter
- 1 package (8 oz) cream cheese
- 1/3 cup milk
- 1 can (15 oz) sweet corn, drained
- 1 can (7 oz) diced fire roasted green chiles
- 1 tsp garlic powder
- Salt and pepper, as needed
Instructions
- Step 1: Preheat your oven to 325 degrees Fahrenheit. Lightly grease an 8×8 baking dish to prevent sticking.
- Step 2: In a large saucepan over medium-low heat, combine the butter, cream cheese, and milk. Whisk continuously until the mixture is fully melted and smooth, forming a creamy base.
- Step 3: Stir in the drained sweet corn, diced fire roasted green chiles, and garlic powder. Season with salt and pepper to taste, mixing everything evenly. Adjust seasonings if needed.
- Step 4: Pour the mixture into the prepared baking dish and spread evenly with a spatula. Bake for 30 minutes, or until bubbly around the edges and heated through.
- Step 5: Remove from the oven and let cool for a few minutes before serving warm. Enjoy as a flavorful side with your favorite main courses.
Tips & Variations
- Soften cream cheese before using to avoid lumps; let it sit at room temperature or microwave in short bursts.
- Drain canned corn well to prevent a watery casserole.
- Try roasting fresh or frozen corn in butter for a caramelized flavor before adding to the dish.
- Substitute cream cheese with sour cream or Greek yogurt for a different texture—add these at the end of cooking.
- Use fresh roasted green chiles if available, just peel, seed, and dice them first.
- Swap butter for olive oil or vegetable oil if preferred.
- Any milk works, including non-dairy options like almond or oat milk.
Storage
Store the casserole covered tightly in the fridge for up to 4 days. For freezing, wrap well in plastic wrap and foil, either before or after baking; it keeps for up to 3 months. Reheat covered in the oven at 350°F for about 20 minutes from refrigerated or 45 minutes from frozen. Microwave individual portions, stirring halfway through, for a quick option.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh green chiles instead of canned?
Yes, fresh roasted green chiles work well. Just be sure to peel, seed, and dice them before adding to the casserole to ensure even cooking and texture.
What if I don’t have cream cheese?
You can substitute with sour cream or Greek yogurt. Add these at the end of cooking and stir gently to prevent separation, which will keep your casserole creamy and smooth.
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Simple Green Chile Corn Casserole Recipe
- Total Time: 42 minutes
- Yield: 4 servings 1x
Description
This Simple Green Chile Corn Casserole is a creamy, flavorful side dish combining sweet corn with spicy fire-roasted green chiles. Ready in under 45 minutes, it’s perfect for busy weeknights or potlucks, pairing wonderfully with grilled meats or Mexican-inspired dishes. Made with pantry staples like cream cheese, butter, and canned ingredients, this casserole offers a rich and slightly smoky flavor that’s sure to be a crowd-pleaser.
Ingredients
Main Ingredients
- 4 tbsp butter
- 1 package (8 oz) cream cheese
- 1/3 cup milk
- 1 can (15 oz) sweet corn, drained
- 1 can (7 oz) diced fire roasted green chiles
- 1 tsp garlic powder
- Salt and pepper, as needed
Instructions
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 325 degrees Fahrenheit. Meanwhile, lightly grease an 8×8 baking dish to prevent sticking during baking.
- Make the Creamy Base: In a large saucepan over medium-low heat, combine the butter, cream cheese, and milk. Whisk continuously as the mixture melts, stirring until everything is fully combined and smooth. This will form the rich, creamy base of your casserole.
- Add Corn, Chiles, and Seasonings: Once the base is smooth, add the drained sweet corn, diced fire roasted green chiles, and garlic powder. Season with salt and pepper to taste. Stir well to combine all ingredients evenly. Taste and adjust seasonings if needed for maximum flavor.
- Bake the Corn Casserole: Pour the prepared mixture into the greased 8×8 baking dish. Spread it out evenly with a spatula. Bake in the preheated oven for 30 minutes, or until the casserole is heated through and slightly bubbly around the edges.
- Serve Warm: Remove the casserole from the oven and let it cool for a few minutes before serving. Serve warm as a delicious side dish that complements a variety of meals.
Notes
- Be sure to soften the cream cheese before mixing to avoid lumps—let it sit at room temperature for at least 30 minutes or microwave in short bursts.
- Drain canned corn thoroughly to prevent the casserole from becoming watery.
- For extra flavor, consider roasting fresh or frozen corn in butter before adding it to the mixture.
- Adjust salt and pepper after mixing to achieve balanced seasoning.
- This casserole stores well in the fridge for up to 4 days and can be frozen for up to 3 months, baked or unbaked.
- Reheat in the oven at 350°F covered with foil until warm, or microwave individual portions stirring halfway through.
- Prep Time: 14 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Keywords: green chile corn casserole, creamy corn casserole, easy side dish, fire roasted green chiles, baked corn casserole, Mexican side dish
