Chili And Corn Casserole
A savory casserole combining green chilies, sweet corn, and cheesy goodness, perfect for family dinners or potlucks with bold flavors and comforting textures.
Ingredients
Instructions
- Whirl the corn in an electric blender with 2 or 3 tablespoons of reserved corn liquid for a few seconds; then add to the chilies in a mixing bowl.
- Add the melted butter, beaten eggs, cornmeal, salt, sour cream, and diced cheeses; mix all thoroughly.
- Pour the mixture into a buttered casserole dish.
- Bake in a preheated 350°F oven for 45 minutes to an hour or until golden brown and firm to the touch.
Tips & Substitutions
For a spicier kick, consider adding a diced jalapeño or using spicy diced green chilies. If you're out of Monterey Jack, feel free to substitute with cheddar cheese for a sharper flavor. Make sure to blend the corn well for a smoother texture, but don't overdo it to keep some kernel integrity. This dish is versatile and can be adapted into vegetarian recipes by omitting any meat-based toppings.
Serving Suggestions
Chili and Corn Casserole makes a fantastic main dish, especially when paired with a crisp green salad or alongside cornbread. For a complete meal, serve it with a dollop of salsa or guacamole on top. This dish also pairs beautifully with American recipes like grilled chicken or BBQ ribs for a hearty family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for quick reheating, but be sure to cover to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chili And Corn Casserole contains roughly 500 calories, with 8g protein, 34g carbohydrates, and 38g fat. It is a good source of calcium (17% of the Daily Value) and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 1289mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to a day in advance. Simply follow the recipe, cover it tightly, and refrigerate. On the day you plan to serve it, let it come to room temperature before baking, and adjust the baking time as needed.
What can I use instead of sour cream?
If you don't have sour cream on hand, you can substitute with Greek yogurt for a similar tangy flavor and creamy texture. Cream cheese thinned with a little milk can also work well in this recipe.
Is this casserole suitable for freezing?
Yes, this casserole freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).