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Green Chili Corn Casserole

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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!

side view of green chili corn casserole on a spatula

Green Chile Corn Casserole

This classic Southwestern dish is a perfect combination of sweet corn, spicy green chilies, and creamy cheese, all baked to perfection in a casserole dish.

With its bold and satisfying flavors and the sweetness of the corn, this is one of those crowd pleasing side dishes that’s perfect for any occasion, from family dinners to holiday gatherings.

And the best part? It’s incredibly easy to make, requiring just a handful of pantry ingredients and minimal prep time.

The recipe is 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 a standalone vegetarian entree, this green chili corn casserole is sure to impress. Check out this Loaded Cornbread Casserole version.

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jiffy corn casserole ingredients

Ingredients Needed

Cornbread mix – A standard box of cornbread mix (Jiffy corn muffin mix is perfect for this recipe)

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.

Sour creamPlain sour cream is perfect or substitute plain Greek yogurt if desired.

Cheese – Sharp cheddar cheese or substitute Pepper jack for more of a kick!

Taco seasoning – Homemade taco seasoning or substitute Southwest seasoning.

Pantry staples – Heavy cream, melted unsalted butter, large eggs.

How to Make Green Chili Corn Casserole

  1. Preheat the oven to 350°F and lightly coat an 8×11 casserole dish with cooking spray.
  2. 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.
  1. Pour the batter into the prepared casserole dish.
  2. Bake for 55 minutes, or until the top turns a light golden brown.
  3. Remove and allow to cool for 5 minutes before serving.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

slice of corn casserole

What do you serve with Green Chili Corn Casserole?

This is the best corn casserole to serve with fried or grilled chicken, pork carnitas, a pot of warm soup or chili, or alongside tacos.

Round out the richness with a crisp salad or chips and a fresh salsa.

This recipe reminds me of my Frito Pie Casserole and my Cornbread Cowboy Casserole. Both bring the Southwest flavors I love in easy and hearty dishes.

Can you make it ahead of time?

Yes, you can! 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.

pieces of food missing from dish

How long does it last?

If properly stored in an airtight container and refrigerated, it can last for up to four days.

How to Reheat

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 or aluminum foil 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.

square of cornbread casserole with green chilies

Can you freeze it?

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.

Label and date it. 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.

The texture of the green chili corn casserole recipe may change slightly but it is still delicious.

Can I double the recipe?

If you are having a large gathering or just like leftovers, you can double the recipe.

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.

fork with bite of cornbread on it

What’s the difference between corn pudding and corn casserole?

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.

stack of cornbread casserole pieces on a white plate

Best Casserole Tips

  • 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!

fork and corn casserole

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 sure to please.

slice of cornbread casserole

Green Chili Corn Casserole

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This green chile casserole with cornbread mix is super easy to put together and tastes amazing!

Ingredients

  • 1 (8.5 oz) box Jiffy Cornbread Mix
  • 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

  1. Preheat the oven to 350°F and lightly coat an 8×11 casserole dish with cooking spray.
  2. In a large bowl, combine the cornbread muffin mix, corn, chopped green chiles, cream, eggs, melted butter, sour cream, seasoning and cheese.
  3. Stir until just mixed and no more dry spots remain. Do not over mix.
  4. Pour the batter into the prepared casserole dish.
  5. Bake for 55 minutes, or until the top turns a light golden brown.
  6. Remove and allow to cool for 5 minutes before serving.

Notes

  • 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.

Recipe adapted from Savory Experiments.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 111mgSodium: 272mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 11g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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