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You’ll love this easy green chili corn casserole made from a mix of sweet corn, creamed corn, and a box of Jiffy corn muffin mix. It’s one of the easiest Thanksgiving side dishes you’ll make this holiday season!
The holidays are here, and this green chile corn casserole belongs on your Thanksgiving and Christmas menu.
It’s a delicious mixture of sweet, savory, buttery, and a little Tex-Mex twist thanks to the mild diced green chiles.
It’s one of those side dishes that goes well with turkey, ham, cranberry sauce, mashed potatoes, gravy, sweet potatoes, and just about everything that’s typically served for the holidays.
The best part? This casserole is one of the easiest recipes you’ll make this holiday season. It’s pretty much a dump, stir and bake situation! You’re going to love it.
Ingredients
- Corn: You’ll need a can of sweet corn and a can of creamed or cream-style corn. The mix of the corn kernels and the sweetness of the creamed corn adds some texture without making the casserole too sweet.
- Sour cream: Adds some creaminess. You could also substitute plain Greek yogurt for added protein.
- Butter: 1 stick, or ½ cup, is all you need.
- Eggs: To help the batter stick together and rise.
- Chilis: I used 1 can of diced green chiles and a freshly chopped poblano pepper for a fresher flavor. If you don’t want to use a poblano pepper, use 2 cans of diced green chiles instead.
- Jiffy mix: I used 1 box of Jiffy corn muffin mix to keep this super simple and easy to make. It adds just the right amount of sweetness without being too sweet.
- Cheese: This is optional but adds a nice savory and cheesy flavor to the dish. Cheddar and Monterey jack cheeses work well.
How to Make Green Chili Corn Casserole
Whisk together the corn, creamed corn, sour cream, melted butter, eggs, poblano pepper, and diced green chiles.
Add the corn muffin mix, cheese, and whisk until well combined.
Pour the batter into a 9×13-inch baking dish and bake for 40 minutes at 400°F or until a toothpick inserted in the center comes out clean.
Let it cool for 5 minutes before serving.
Is This Recipe Spicy?
No, not at all. The canned diced green chiles and diced poblano pepper are mild and don’t add much spice to the casserole; just delicious flavor!
If you’re worried about the poblano pepper adding spice, you can omit it completely and substitute it with another can of diced green chiles.
Serving Suggestions
This corn casserole pairs well with all of your Thanksgiving favorites! Here are a few of my favorites:
Tip
This corn casserole can be made up to 2 days ahead of time. Simply assemble the casserole and refrigerate it overnight. Bake it just before serving.
Recommended Tools
Baking dish. This 9×13-inch casserole dish is ceramic and retains heat well, providing an even cook.
Mixing bowls. These are my favorite glass mixing bowls that come in a set of 3 different sizes.
Serving spoons. Useful for digging into this green chili corn casserole on the holidays.
Storing and Reheating
To store, transfer the leftovers into an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Leftovers can be reheated in the microwave until fully warmed or in a 350°F oven for 10-20 minutes until warmed through.
Green Chili Corn Casserole
Ingredients
- cooking spray or oil for greasing
- 1 (15-ounce) can sweet corn, drained
- 1 (14.75-ounce) can creamed corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 poblano pepper, diced
- 1 (4-ounce) can diced green chiles
- 1 (8.5-ounce) box Jiffy corn muffin mix
- 1 ½ cups shredded cheddar cheese, optional
Instructions
- Preheat the oven to 400°F. Grease 9×13-inch baking dish with cooking spray or oil.
- Whisk together the corn, creamed corn, sour cream, melted butter, eggs, poblano pepper, and diced green chiles.
- Add the corn muffin mix and cheese and whisk until well combined.
- Pour the batter into the prepared baking dish and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 5 minutes before serving.
Notes
- Poblano pepper: If you don’t have a poblano pepper, you can use another can of diced green chiles instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this dish last night to see if it was something we will serve at our Thanksgiving dinner. Answer,a resounding yes! This dish is a winner for sure and will definitely be part of our celebration. The flavors are absolutely amazing and so light, similar to a soufflé. Highly recommend.
This is delicious! We served it with chili on top and it was a bowl of cozy goodness.
Question?
Did you leave the seeds in the fresh poblano? I always freeze some, but need to seed and de member?
I enjoy a little extra heat, but not everyone too much?
I detest sour cream and dislike yogurt only slightly less. So I substituted a cup of cream of mushroom soup straight out of the can. It worked great and tasted even better. Thanks!
Has anyone made this with a layer of… meat? Say, seasoned ground beef? My daughter is vegetarian, i was considering fake meat crumbles, first sauteed with onions, a dash of chili powder maybe, then add the mixture as a mid-layer.
Hi Eric, I’ve never made this with meat before, but that sounds like it would be delicious! I think all of your suggestions would be great. I’d probably cook the ground beef first until just browned before adding it to the mixture. Let me know if you try it!
Easy to make. If you love cornbread. You gotta make this recipe. It’s my new go to potluck dish!
Loved this recipe is easy and tasty to make! My family was waiting for me to arrive with casserole and they approved! One suggestion was to as bit of salt/season.
Can this recipe be made a day ahead?
Hi Colleen! Yes, it can!
Can I store this uncooked in the fridge overnight?
Hi Marq! Yes, you can!
Thank you for this recipe, just made it for Thanksgiving tomorrow it is delicious and easy!
You’re so welcome, Jennifer! I hope you had a great Thanksgiving!
Isabela
Thanks for your turkey dinner upload, I am going to try it this thanksgiving for dinner I’ll let you know how it turns out I am a new fan of yours I love some the recipes I’ve seen , I learning how to cook, not very good at it but you inspire me, some these I recognize from. My mother’s cooking growing up on So cal.
Thanks I’ll keep you advised
Richard
Hi Richard, Thank you so much for the kind comment! You are so welcome. I’m so happy to hear that you’re loving the recipes and it’s such an honor to inspire you to start cooking. You can totally do it!