This eight ingredient Southwest Green Chile Corn Casserole is a perfect side dish option for nearly every occasion and couldn’t be easier. Cumin and diced green chiles stud this velvety, comforting dish that’s full of Monterey Jack cheese.
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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.)
This Southwest Green Chile Corn Casserole is a kicked up version of my crazy popular Cheesy Corn Casserole that so many of you love. It’s the side dish that makes an appearance at our dining room table each and every time we throw something on the grill. 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’m already envisioning my next summer gathering menu. Close your eyes. Let me take you there. How about my warm weather favorite Honey Ginger Glazed Pork Tenderloin and Peaches served alongside my dreamy Loaded Scalloped Potatoes and this eight ingredient Southwest Green Chile Corn Casserole. Oh yeah. I’ve got this summer vacation thing down. Grab your phone. I’ll be shooting you a text to invite you over any minute now.
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 large bowl, stir together all ingredients until just combined.
- Pour batter into greased 9x13 casserole dish.
- Bake for 60-70 minutes or until golden brown and set.
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.