No cook can have enough easy side dishes in their recipe box and the one we have for you today is bound to be a new favorite. Allow me to introduce you to our Green Chile Corn Casserole. Kitchen staples transform a can of corn into a dish that truly wows. With the sweet pops of corn, a creamy sauce, and just the right amount of kick from the green chiles you can expect everyone to request a second helping (or maybe even a third). But there’s no need to take my word for it! Let’s get into how it’s made…
Start things off by making the sauce. In a large saucepan, you’ll add the butter, a full package of cream cheese, and a splash of milk. Stirring often, heat the mixture until smooth and fully combined. Remove the saucepan from the heat and stir in the canned corn, chiles, garlic, salt and pepper.
You’re more than welcome to substitute in fresh corn if it’s available, or frozen if that’s what you have on hand. Pour the corn mixture into an 8×8 inch baking dish and pop it in the oven for about 30 minutes or until it’s bubbling and starting to brown on top. Easy as that your corn casserole is ready to be served.
Something I love about this casserole is how well it pairs with a variety of main dishes. Taco night, hot dogs and burgers, roasts, salads, it really is the most versatile side dish option. Whatever the occasion, this green Chile Corn Casserole plays the supporting role beautifully… or it might steal the show. Give it a try and see for yourself.
Green Chile Corn Casserole
15m prep time
30m cook time
- 4 tablespoons butter (half a stick)
- 1 (8 oz) package cream cheese
- ⅓ cup milk
- 1 (15 oz) cans sweet corn, drained
- 1 (7oz) can fire roasted green chiles, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Preheat oven to 325 degrees F and lightly grease an 8x8 baking dish.
- In a large saucepan, heat butter, cream cheese, and milk. Whisk until smooth.
- Add the corn, chiles, garlic, salt, and pepper. Stir to combine.
- Transfer corn mixture to the prepared baking dish and bake for 30 minutes.
- Serve warm.
Recipe adapted from Littlespoonfarm.com