Corn and Green Chili Casserole is sweet corn and smoky fire-roasted green chiles folded into a rich, velvety cream cheese sauce and baked until bubbly. It is creamy, a little tangy, gently spicy and ready in 45 minutes, so it works for a taco night, a cookout or the holiday side dish table.
How to make corn and green chili casserole: Whisk butter, cream cheese and milk in a saucepan until smooth, stir in drained corn, diced green chiles, garlic powder, salt and pepper, then bake in an 8×8-inch dish at 325°F for 30 minutes.
Why You’ll Love It
- Seven ingredients: butter, cream cheese, milk, canned corn, green chiles and seasoning.
- No eggs, no flour: the cream cheese makes it creamy all on its own.
- Fifteen minutes of prep: one saucepan and one baking dish.
- Goes with everything: tacos, grilled chicken, ham or barbecue.
Ingredient Notes
Cream cheese: One 8-ounce package. It melts with the butter and milk into the sauce that coats every kernel.
Sweet corn: One 15-ounce can, drained well. Canned corn is the quickest route, but fresh kernels cut from the cob or frozen corn work just as well; see the FAQ below for amounts.
Fire-roasted green chiles: One 7-ounce can, diced. They add a mild, smoky heat.
Butter and milk: Half a stick of butter and a third of a cup of milk loosen the cream cheese into a pourable sauce.
Seasoning: A teaspoon of garlic powder plus salt and pepper to taste. Taste the sauce after the chiles go in.
Ingredients
- 4 tablespoons butter (half a stick)
- 8 ounces cream cheese (1 package)
- 1/3 cup milk
- 1 can (15 ounces) sweet corn, drained
- 1 can (7 ounces) fire-roasted green chiles, diced
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
How to Make Corn and Green Chili Casserole
1. Heat the oven. Preheat the oven to 325°F and lightly grease an 8×8-inch baking dish.
2. Make the sauce. In a large saucepan over medium-low heat, heat the butter, cream cheese and milk, whisking until smooth.
3. Add the corn and chiles. Stir in the corn, green chiles, garlic powder, salt and pepper until combined.
4. Bake. Transfer the mixture to the prepared dish and bake for 30 minutes, until hot and bubbling at the edges.
5. Serve. Serve warm.
Make the Cream Cheese Sauce First
The secret to a smooth, creamy corn casserole is building the sauce on the stove before anything else goes in. Cut the cream cheese into cubes and warm it with the butter and milk over medium-low heat, whisking the whole time, until there are no white streaks or lumps left. It should look like a thick, glossy cheese sauce.
If your cream cheese is straight from the fridge, soften it first with 30 to 45 seconds in the microwave.
Only then stir in the corn and chiles. I keep the heat at medium-low the whole time and never let the sauce boil.
Choosing Your Green Chiles
Canned diced green chiles are the easy choice, and they are what this recipe is built on. Fire-roasted chiles bring a gentle smoky flavor; a regular 4-ounce can of diced green chiles works too, just with a little less chile in every bite. Canned Hatch chiles are another good option if your store carries them.
For the deepest flavor, roast fresh chiles yourself. Hatch, Anaheim or poblano all work. Set them under the broiler until the skins are blackened, about 5 minutes per side, then seal them in a paper or plastic bag for 20 minutes so the steam loosens the skins. Rub off the skins, pull out the stems and seeds, and dice.
I keep a couple of cans of fire-roasted chiles in the pantry for this dish, so it is always an easy side to make.
Tips for Success
Why is my corn casserole runny?
The corn went in with its liquid. Drain the can well, and shake the colander a couple of times, before stirring the corn into the sauce.
Why does it taste flat?
It needs more seasoning. Taste the sauce after the chiles go in and add salt and pepper until the corn flavor pops; a tablespoon of Creole seasoning is another easy fix.
Variations
- Cheesy top: stir 1 cup of shredded Colby Jack or cheddar into the corn and sprinkle another cup on top, then bake until golden.
- Spicier: add a pinch of cayenne to the sauce, or stir in some shredded pepper Jack cheese.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. Reheat in the oven or microwave to 165°F, stirring halfway.
What to Serve With It
Serve it with tacos, enchiladas, grilled chicken, pork chops or a holiday ham. On a holiday table it can take the place of a traditional corn casserole, and at a party you can set it out warm with tortilla chips for scooping, like a creamy corn dip. For a Mexican-style dinner, pair it with tamale casserole, Mexican tortilla casserole or one pot Mexican rice casserole, or a bowl of 8-can chicken taco soup. For more cheesy corn sides, try easy creamy corn casserole or Korean corn cheese.
Frequently Asked Questions
How do you make a corn and green chile casserole?
Melt butter, cream cheese and milk into a smooth sauce, stir in drained corn, diced green chiles and seasoning, and bake at 325°F until hot and bubbly.
Can I use fresh or frozen corn?
Yes. Use 2 to 3 cups of fresh kernels, or a 12 to 14-ounce bag of frozen corn, partially thawed.
Is this the same as corn pudding?
No. Corn pudding is bound with eggs plus a little cornmeal or flour and cream, so it bakes up set like a soft custard. This casserole has no eggs and stays creamy and spoonable.
Final Notes
Give the casserole a gentle stir right before serving. If you have a question or make this, tell me how it turned out in the comments.
Corn and Green Chili Casserole
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Ingredients
- 4 tablespoons butter half a stick
- 8 ounces cream cheese 1 package
- 1/3 cup milk
- 1 can sweet corn 15 ounces, drained
- 1 can fire-roasted green chiles 7 ounces, diced
- 1 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Preheat the oven to 325°F and lightly grease an 8x8-inch baking dish.
- In a large saucepan over medium-low heat, heat the butter, cream cheese and milk, whisking until smooth.
- Stir in the corn, green chiles, garlic powder, salt and pepper until combined.
- Transfer the mixture to the prepared dish and bake for 30 minutes, until hot and bubbling at the edges.
- Serve warm.
