Cheesy Green Chile Corn Casserole
Creamy corn casserole with melted cream cheese, diced green chilies, and Colby-Monterey Jack cheese. A simple stovetop-to-oven side dish seasoned with garlic powder and Creole spices. The recipe uses one drained and one undrained can of corn for a saucy consistency.
Ingredients
- 2 14.5 ounce cans whole kernel corn
- 1 8 ounce package cream cheese
- 1 4 ounce can diced green chilies
- 1 cup shredded Colby-Monterey Jack cheesesharp Cheddarequaldairy
more pronounced cheese flavor
- garlic powder(optional)
- Tony Chachere's Creole Seasoning(optional)
Instructions
- 1
Combine corn, cream cheese, and green chilies in a medium saucepan.
- 2
Heat over medium-high heat until cream cheese is melted and smooth.
- 3
Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
- 4
Pour into a greased casserole dish and top with additional Cheddar cheese as desired.
- 5
Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
Tips
Drain one can of corn and leave the other undrained for a creamier sauce; drain both cans if you prefer less liquid.
Good to Know
Cover and refrigerate for up to 3 days. Reheat gently in a 350-degree oven.
Assemble in the casserole dish without baking; cover and refrigerate up to 8 hours. Bake from cold, adding 5-10 minutes to baking time.
Serve warm as a side dish.
Common Mistakes
Do not drain both cans of corn if you want the creamy sauce; the undrained liquid prevents a dry casserole.
Do not skip preheating the oven; this ensures even cheese melting and browning.