Green Chili Corn Casserole
Green Chili Corn Casserole is a delicious combination of sweet corn, spicy green chilies, and fluffy cornbread. It’s the perfect side dish or enjoy it as a main dish for those meatless meals.
This classic Southwestern dish is a perfect combination of sweet corn, spicy green chilies, and creamy cheese, all baked until warm and gooey.
And the best part? It’s incredibly easy to make, requiring just a few ingredients and minimal prep time.
I love how it’s simple and straightforward, making it a great option for busy weeknights or last-minute dinner parties.
Whether you’re serving it as a side dish or all by itself, this green chili corn casserole is sure to be a family favorite. Check out this loaded cornbread casserole version if you want more cheese and some added bacon.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cornbread mix – A standard box of cornbread mix (Jiffy corn muffin mix is perfect for this recipe.) You can also use homemade.
- Corn – Frozen whole kernel corn is my favorite or drained and rinsed canned kernel corn.
- Green chilis – Chopped green chilies are the easiest to use. Substitute pickled jalapeno peppers or Hatch chilies.
- Cheese – Sharp cheddar cheese or substitute Pepper jack for more of a kick!
- Taco seasoning – Homemade taco seasoning or substitute Southwest seasoning.
Follow us on Pinterest so you can easily save your favorite casserole recipes to your dinner planning board. And save a few of our other recipes while you are there!
How To Make Green Chili Corn Casserole
- In a large mixing bowl, combine the cornbread muffin mix, corn, chopped green chiles, cream, eggs, melted butter, sour cream, seasoning and cheese. Stir until just mixed and no more dry spots remain. Do not over mix.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
This is the best corn casserole to serve with grilled or buttermilk fried chicken, pork carnitas, a pot of warm soup or chili, or alongside tacos.
Round it out with a salad or chips and fresh salsa.
This recipe reminds me of my Frito casserole and my cowboy casserole with cornbread. Both bring the Southwest flavors I love!
Storage
If stored in an airtight container and refrigerated, it can last for up to four days.
How do I reheat it?
The best way to reheat it is in the oven. Preheat to 350°F and let it sit at room temperature for about 30 minutes to take the chill off.
Remove any plastic wrap from the top of the casserole. Cover with a piece of aluminum foil.
Bake for about 20-30 minutes or until it’s heated through. You can remove the aluminum foil cover for the last 5-10 minutes to allow the top of the casserole to brown and become crispy.
Prep Ahead
Assemble the casserole up to 2 days in advance and refrigerate it until you’re ready to bake it. Be sure to cover it with plastic wrap or aluminum foil to prevent it from drying out.
When you’re ready to bake it, let the casserole come to room temperature for about 30 minutes.
Alternatively, you can also bake the casserole ahead of time and reheat it in the oven before serving. To do this, cover the casserole with foil and bake it in a preheated oven at 350°F for about 20-25 minutes or until heated through.
How To Freeze
To freeze the casserole, let it cool completely and wrap it tightly with plastic wrap or aluminum foil. Place in a freezer-safe container or freezer bag and freeze for up to 3 months.
When you’re ready to eat, thaw overnight in the fridge. Reheat it in the oven until warmed through.
Yes, you can! Just make sure you use a larger baking dish (9×13) or divide the mixture between two dishes. Adjust the cooking time accordingly. It may take longer to bake a larger casserole, so be sure to check the center with a toothpick or a knife to ensure it’s fully cooked before serving.
Corn pudding and corn casserole are both dishes that feature corn but with a few differences: texture, flavor profile, and a slightly different way of baking. Corn pudding is typically smoother in texture with more of a sweeter flavor and baked like a custard or pudding. Corn casserole is usually firmer with a savory or spicy flavor and baked to a golden brown with a crispy crust. Like this Jiffy cornbread casserole with cheese!
Tips For The Best Casserole
- Prepare the casserole dish with nonstick cooking spray for easy clean up.
- Using your fingers, remove any clumps from the jiffy mix before combining with other ingredients.
- Add some extra ground cumin for more of a kick.
- Stir in or top with some crumbled cooked bacon.
- Hatch chiles are great in season. Or use fresh jalapeno peppers, or a roasted poblano pepper.
- Add fresh veggies like red bell pepper.
- To make it richer, mix in 4 ounces of softened cream cheese.
- Change up the cheese to Pepper Jack cheese, Monterey jack cheese, or a Mexican blend cheese.
- Add a cup of cooked taco meat for a hearty meal.
- For a slightly creamier texture use both cream-style corn and whole corn kernels.
- Let the casserole cool for 5 or so minutes after baking before cutting into it. It will keep it from falling apart and hold it’s shape.
- A great vegetable side dish like this squash casserole.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
Whether you’re looking for a side dish for a weeknight dinner or a special occasion, this delicious corn casserole with green chilies is a versatile and easy-to-make option that’s everyone will love.
Green Chili Corn Casserole
Equipment
Ingredients
- 1 box Jiffy Cornbread Mix (8.5 oz)
- 2 cups frozen corn thawed
- 8 ounces chopped green chilies
- 2 tablespoons heavy cream
- 2 large eggs lightly beaten
- 4 tablespoons unsalted butter melted
- 1 cup sour cream
- 1 teaspoon Southwest or Taco seasoning
- 2 cups cheddar cheese shredded
- Non-stick cooking spray
Instructions
- Preheat the oven to 350°F and lightly coat an 8×11 casserole dish with cooking spray.
- In a large bowl, combine the cornbread muffin mix, corn, chopped green chiles, cream, eggs, melted butter, sour cream, seasoning and cheese.
- Stir until just mixed and no more dry spots remain. Do not over mix.
- Pour the batter into the prepared casserole dish.
- Bake for 55 minutes, or until the top turns a light golden brown.
- Remove and allow to cool for 5 minutes before serving.
Notes
- Prepare the casserole dish with nonstick cooking spray for easy clean up.
- Remove any clumps from the cornmeal before combining with other ingredients.
- Add some extra ground cumin, crumbled cooked bacon, taco meat, or fresh veggies like red bell pepper.
- Hatch chiles are great in season. Or use fresh jalapeno peppers, or a roasted poblano pepper.
- Change up the cheese to Pepper Jack cheese, Monterey jack cheese, or a Mexican blend cheese.
- Let the casserole cool for 5 or so minutes before cutting into it.
Nutrition
BestCasseroleRecipes.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
