Chili Baked Corn
A cheesy, spicy baked corn dish with green chilies, onion, and paprika, perfect as a side or appetizer for gatherings or casual family dinners.
Ingredients
Instructions
- Saute chopped onion in 1 tablespoon of butter until translucent.
- Mix together 1/2 cup of cheddar cheese, 4 tablespoons of cracker crumbs, half and half cream, chopped green chilies, seasoning salt, and frozen corn.
- Turn the mixture into a greased 1-quart baking dish.
- Melt the remaining butter and mix it with the remaining cheese and cracker crumbs.
- Sprinkle the crumb mixture on top of the corn mixture.
- Sprinkle paprika over the top.
- Bake at 375°F for approximately 30 minutes.
Tips & Substitutions
For a spicier kick, consider using jalapeños instead of green chilies. You can also substitute the cheddar cheese with Monterey Jack for a creamier texture. If you're looking to lighten the dish, use low-fat cream and butter. Crushed tortilla chips can replace the cracker crumbs for added flavor. Pair with a fresh salad for a balanced meal.
Serving Suggestions
Chili Baked Corn makes a delightful side dish for grilled meats or as a vegetarian main. Serve it alongside a crisp green salad or with *Quick Fruit Squares for a refreshing contrast. For a heartier meal, pair it with some crusty bread or even alongside American recipes like BBQ chicken for a flavorful gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be mindful of not overcooking, as this may dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Baked Corn contains roughly 32 calories, with 1g protein, 2g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 510mg per serving (22% 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 use fresh corn instead of frozen?
Yes, you can use fresh corn. About 3 cups of fresh corn kernels, cut off the cob, will work. Just make sure to cook it slightly before mixing it with the other ingredients to ensure it is tender when baked.
What can I do if I don't have half and half cream?
If you don't have half and half cream, you can easily substitute with a mixture of whole milk and heavy cream in equal parts. Alternatively, using just whole milk will also work, but the dish may be slightly less rich.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the corn mixture and layer it in the baking dish a day in advance. Cover it tightly and refrigerate. When ready to bake, just add the crumb topping and bake as directed—this can save you time on busy days.
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).