Imagine a dish so irresistibly creamy, cheesy, and packed with flavor that it'll have your dinner guests begging for seconds! This Cheesy Corn Casserole with Green Chiles is not just another side dish – it's a mouthwatering journey through Mexican-inspired comfort food that combines the sweet richness of corn, the tangy kick of green chiles, and a blanket of melted cheese that will make your taste buds dance with joy. Perfect for family gatherings, potlucks, or when you simply want to elevate your meal with a show-stopping side dish that's both easy to make and impossible to resist!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cans corn, drained
- 1 can diced green chiles
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheese
- 1 package Jiffy corn muffin mix
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, drain both cans of corn thoroughly, ensuring excess liquid is removed to prevent a watery casserole.
- Add the drained corn to the bowl and mix in the entire can of diced green chiles, providing a spicy and vibrant flavor profile to the dish.
- Pour in the melted butter, stirring to evenly coat the corn and chiles, which will help create a rich and creamy texture.
- Add the sour cream to the mixture, blending well to create a smooth and cohesive base for the casserole.
- Incorporate the entire package of Jiffy corn muffin mix into the bowl, stirring until all ingredients are well combined.
- Season the mixture with salt and pepper, adjusting to taste and ensuring even distribution of seasonings.
- Transfer the entire mixture into the prepared baking dish, spreading it evenly with a spatula to create a uniform layer.
- Sprinkle the shredded cheese evenly across the top of the casserole, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the casserole is set in the center.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving, allowing it to set and cool slightly.
- Serve warm as a side dish or hearty accompaniment, garnishing with additional chopped green chiles or fresh cilantro if desired.
Tips
- Drain the corn thoroughly to prevent a watery casserole. Use a colander and let it sit for a few minutes to remove excess liquid.
- For extra flavor, consider using fresh corn or roasted green chiles instead of canned for a more vibrant taste.
- Don't overmix the ingredients – stir just until combined to keep the texture light and fluffy.
- For a crispy top, broil the casserole for 2-3 minutes after baking to achieve a golden, slightly crispy cheese layer.
- Let the casserole rest for 5-10 minutes after baking. This helps it set and makes serving much easier.
- Experiment with different cheese blends – try a mix of cheddar and pepper jack for an extra kick.
- If you want a spicier version, add some diced jalapeños or a dash of hot sauce to the mixture.
- This casserole reheats beautifully, making it a great make-ahead dish for busy weeknights or potlucks.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 13g
Cholesterol: 60mg
