This easy Green Chile Corn Casserole comes together in minutes. Serve it alongside beans, soup or your favorite Mexican fare as the complementary side dish to round out your meal.

Ingredients to Make Green Chile Corn Casserole Recipe

You’ll love how easy this jiffy green chile corn casserole recipe comes together. The green chiles give it another dimension of flavor without being too spicy for those who prefer a milder take. This easy side dish can be served for weekday meals, with ham for Christmas dinner or alongside green bean casserole and turkey for Thanksgiving. Ingredients to make simple Green Chile Corn Casserole: (Scroll down for full printable recipe card.)

Cornbread: One 8 ounce box cornbread mix i.e. Jiffy or similar.
Corn Kernels: One package frozen sweet corn.
Canned Corn: One can cream style corn.
Chiles: One can diced green chiles for mild spice.
Butter: Salted or unsalted butter.
Liquid: Whole milk.
Eggs: Two large eggs for richness.
Garlic: Granulated garlic or garlic powder.
Cheese: Shredded sharp cheddar cheese
Green Onions: Green onions for a mild onion flavor.

How to Make the BEST Green Chile Corn Casserole Recipe

Heat Oven and Prepare Skillet – Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or 9-inch baking dish with vegetable oil.
Prep the Corn – Steam the corn kernels per the package directions then drain and cool slightly.
Wet Ingredients – Whisk together creamed corn, butter, milk, eggs and granulated garlic until fully combined.
Dry Ingredients – To the bowl add steamed corn, corn muffin mix, cheddar cheese and green onions. Stir to fully combine.
Transfer to Skillet – Spread jiffy corn batter mixture evenly in the pan. Top with the reserved 1/2 cup cheddar cheese.
Oven – Bake cheesy corn casserole per the cook time in the recipe until the center is set when gently shaken.
Serve – Scoop and serve immediately.

Tips for Making Green Chile Corn Casserole

Kitchen Tools You’ll Need: Large bowl, cheese grater, sharp knife and cutting board, 10-inch cast iron skillet or similar size baking dish, measuring cups and spoons.
Choose the Right Baking Dish: If you don’t have a cast iron skillet you can use any similar size 1 1/2 quart baking dish. You could also make this corn casserole in a 9×9 inch pan.
Scoop and Serve: The texture of this casserole is a cross between corn pudding and cornbread. It’s meant to be scooped and served and not cut into wedges like a traditional cornbread.
Make-Ahead Tip: Can you make jiffy corn casserole ahead of time? Yes, you could. When making this casserole in advance use a pie plate or a baking pan in place of cast iron pan unless it’s enamel coated. Store overnight in the fridge and bake it just before serving.
Check the Center for Doneness: When checking for doneness use a skewer or toothpick inserted into the center looking for moist crumbs just as you would when baking a cake.
How to Serve Green Chile Corn Casserole: You can serve this alongside pinto beans, Texas chili or lentil soup. Try it with fried chicken or pork chops with mashed potatoes or as a side dish for tacos, enchiladas or burritos.

Recipe Variations

Herb Substitutions: You could use snipped fresh chives in place of green onions.
Green Chiles: You could use hatch green chiles in place of diced anaheim chiles.
Cheese: You can swap out the flavor of the shredded cheese, as well. You could use Gruyere cheese for a nutty elevated flavor, monterey jack cheese for a creamy mild flavor or use the same amount of pepper jack cheese to add extra spice.

Storage and Leftovers

Leftovers: Store leftover Green Chile Corn Casserole chilled in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat jiffy corn casserole in single servings in the microwave or in a 350°F oven just until heated through.
Freezer: You can cool this corn casserole completely then freeze for up to 2 months. Thaw in the fridge and reheat just before serving.

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Elote from Food Network.

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