This Southwest Green Chile Corn Casserole couldn’t be easier! Cumin and green chiles stud this velvety, comforting side that’s full of Monterey Jack cheese.
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Original content posted June 2018. Updated June 2019.
With almost a full official week of summer vacation under our belts, I’m all systems go for barbecues, grilling and neighborhood get togethers. In short, I’m ready for all the food as it always seems to taste better when enjoyed outside surrounded by some of your favorite people.
I can’t be the only one that thinks that, right? I mean, if this Southwest Green Chile Corn Casserole tastes amazing as I’m shoveling spoonful after spoonful into my mouth standing alone in my kitchen, just imagine how delicious it will be if you actually share it with others? (That scenario is completely hypothetical, by the way. Really. It is.)
Think of this recipe a kicked up version of my crazy popular Cheesy Corn Casserole with green chiles included to really make this casserole a party. Not only is it insanely easy, but it’s velvety texture also makes this comfort food absolutely addictive.
Unlike the original recipe, this Southwest Green Chile Corn Casserole has a few added ingredients. Cumin and diced green chiles make an appearance and instead of cheddar cheese, Monterey Jack cheese is the cheese of choice.
Lest you think this is a spicy side dish, think again. Instead, it’s more of a mild and smoky flavor. If you can eat only one serving, I bow to your self control.
I’ve also heard this Southwest Green Chile Corn Casserole referred to as Shoepeg Corn Casserole. No matter the name, once you make it, you’ll have requests for it to be made again and again. It’ll just be our little secret how easy it is to prepare.
How to Make Southwest Green Chile Corn Casserole
 In a medium bowl, add all ingredients.
 Stir together all ingredients until just combined.
TIP: Stir until you no longer see any dry ingredients. I find if you stir more than this, the casserole isn’t as light and fluffy.
 Pour batter into greased 2 quart casserole dish.
TIP: I like to use 9″ x 13″ baking dishes for this casserole.
 If desired, add a bit more cheese to the top to form a crispy cheese crust on the top of the casserole.
Bake at 350 degrees for 55-60 minutes or until golden brown.
If you’ve tried this Southwest Green Chile Corn Casserole or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Southwest Green Chile Corn Casserole
- 2 14.75 ounce cans creamed corn
- 2 14.75 ounce cans corn drained
- 2 8.5 ounce boxes Jiffy cornbread mix
- 4 eggs beaten
- 2 4 ounce cans diced green chiles
- 2 teaspoons cumin
- 1-1/2 cups shredded Monterey Jack cheese
- 1-1/2 cups vegetable oil
- Preheat oven to 350 degrees.
- In a medium bowl, add all ingredients.
- Stir together all ingredients until just combined.
- Pour batter into greased 2 quart casserole dish.
- If desired, add a bit more cheese to the top to form a crispy cheese crust on the top of the casserole.
- Bake at 350 degrees for 55-60 minutes or until golden brown.
Looking for more ways to serve that summer staple of corn? You’ll love this super quick Instant Pot Garlic Parmesan Corn on the Cob Recipe, irresistible Cheddar Corn Fritters and this party favorite Lightened Up Easy Hot Corn Dip.