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Easy Green Chili Corn Casserole Recipe for a Cozy Dinner

Easy Green Chili Corn Casserole

A creamy, cheesy corn casserole made with green chiles, sour cream, butter, and corn muffin mix. This easy baked side dish serves about 8 people and is ready in approximately 55–65 minutes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 15-ounce can Cream-style corn, undrained
  • 1 4-ounce can Chopped green chiles, drained
  • 1 8-ounce package Corn muffin mix, such as Jiffy
  • 1 cup Sour cream
  • 1/2 cup Unsalted butter, melted
  • 1 cup Monterey Jack, cheddar, or Mexican-blend cheese, shredded
Optional Seasonings and Garnish
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Ground cumin
  • As desired Green onions, sliced

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), then grease a 2-quart baking dish or a 9-by-13-inch casserole dish.
  2. In a large bowl, combine the drained whole-kernel corn, undrained cream-style corn, drained green chiles, corn muffin mix, sour cream, melted butter, and about half of the shredded cheese. Add the optional garlic powder and cumin if desired.
  3. Stir just until the ingredients are combined. Avoid overmixing so the baked casserole remains tender rather than dense.
  4. Spread the mixture evenly into the prepared baking dish. Smooth the top gently so it bakes at an even rate.
  5. Bake the casserole uncovered for 35–45 minutes, until the center is set and the edges are lightly browned. The middle should look moist but should not wobble like liquid.
  6. Sprinkle the remaining cheese over the top, then return the dish to the oven for another 5–10 minutes. Bake until the cheese is melted and lightly browned.
  7. Let the casserole rest for 5–10 minutes before serving. This short rest helps it firm up, making it easier to scoop without becoming runny.

Notes

Drain the whole corn and green chiles well, but do not drain the cream-style corn. Monterey Jack melts smoothly, while cheddar provides a sharper flavor. Refrigerate leftovers in a covered container and reheat gently until warm.