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Irresistible Corn Casserole with Green Chiles and Cheddar

corn casserole with green chiles and cheddar - featured image
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A creamy, cheesy corn casserole with a mild spicy kick from green chiles, perfect for cozy family dinners or potlucks. Quick and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 cups fresh or frozen sweet corn kernels (thawed and drained if frozen)
  • 1 can (4 oz) diced green chiles
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 4 tablespoons butter, melted
  • 2 large eggs, beaten
  • ½ cup yellow cornmeal
  • ½ cup all-purpose flour
  • ¾ cup milk (whole or 2%)
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cumin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the beaten eggs, sour cream, melted butter, and milk until smooth and creamy.
  3. In a separate bowl, combine the yellow cornmeal, all-purpose flour, salt, pepper, and optional smoked paprika or cumin.
  4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. The batter will be thick but pourable.
  5. Drain any liquid from the corn if using canned or thawed frozen corn. Stir in the corn kernels and diced green chiles gently to keep some kernels whole.
  6. Fold in 1 ½ cups shredded sharp cheddar cheese, reserving about ¼ cup to sprinkle on top.
  7. Grease a 9×13-inch baking dish with butter or nonstick spray. Pour the batter in and spread evenly with a spatula.
  8. Sprinkle the remaining cheddar cheese on top.
  9. Bake uncovered for 40-45 minutes, or until the casserole is set in the middle and golden brown on top. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  10. Let the casserole cool for about 10 minutes before slicing and serving.

Notes

If the top starts browning too quickly, loosely cover with foil after 30 minutes to avoid burning. Drain corn well to prevent sogginess. Test doneness with a toothpick; a few moist crumbs are perfect. Can be made ahead and refrigerated up to 24 hours before baking. Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.

Nutrition

Keywords: corn casserole, green chiles, cheddar, cheesy casserole, easy dinner, southwestern flavors, comfort food, family dinner, potluck dish

Find it online: https://tempotaste.com/irresistible-corn-casserole-with-green-chiles-and-cheddar-recipe-easy-and-perfect-for-dinner/