Green Chili Corn
A creamy, cheesy casserole with green chilies and corn, perfect for family dinners or potlucks, offering a spicy, cheesy flavor with a comforting texture.
Ingredients
Instructions
- Make a white sauce of milk and flour, beating in eggs to thicken.
- When thickened, stir in drained corn.
- Butter a 4-quart casserole dish.
- Put about one-third of the corn mixture in the bottom of the casserole.
- Top with a layer of whole green chilies, then a layer of sharp cheese.
- Repeat the layering until all ingredients are used, ending with a top layer of cheese.
- Bake about 30 minutes at 350°F until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want a bit more heat, add diced jalapeños or a sprinkle of cayenne pepper. Feel free to substitute the sharp cheese with pepper jack for an extra kick. If you don't have whole green chilies, diced green chilies can work as well. This dish can also be made ahead and stored in the fridge before baking.
Serving Suggestions
Serve this Green Chili Corn alongside grilled meats or as a hearty side dish to complement dishes like Grandma Bonnie'S Potato Salad. It also makes a great vegetarian main course when paired with a fresh salad or Elegant Green Beans. For a complete meal, consider adding cornbread on the side.
Storage & Reheating
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When ready to reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions on medium power until warm, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili Corn contains roughly 230 calories, with 11g protein, 28g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (37% of the Daily Value), protein (21% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 851mg per serving (37% 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 frozen corn instead of canned?
Yes, frozen corn can be used as a substitute. Just be sure to thaw and drain it before mixing it into the casserole. This will help maintain the texture and flavor of the dish.
Is it possible to make this dish gluten-free?
Absolutely! You can substitute the regular flour with a gluten-free flour blend or cornstarch to create the white sauce. Just ensure that all other ingredients, like the cheese and green chilies, are also gluten-free.
Can I prepare this dish in advance?
Yes, you can prepare the casserole up to a day in advance. Simply layer the ingredients in the casserole dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add about 5-10 additional minutes to the baking time.
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).