Green Chile and Corn Casserole

Green Chile & Corn Casserole

 I made this zesty corn casserole for Christmas dinner and it’s now one of my favorite tried and true side dishes. We needed another side and this combo was brewing in the back of my mind for some time. I thought it would be perfect with my Corn Bread & Sausage stuffing in keeping with the Southern theme I had going on. And I was right.

I threw it together at the last minute and crossed my fingers & my toes that it would turn out. That’s just one of the things I love about it. It’s quick to make as well as to bake but doesn’t sacrifice quality or flavor. I made it since then for a companion to tacos. It’s great alongside any kind of Tex-Mex or Mexican food as well as steak or chicken. It’s creamy, piquant, with a little bit of sweetness from the corn; totally satisfying, comforting and melt-in-your mouth delicious!

Green Chile & Corn Casserole

Green Chile & Corn Casserole
(by Reeni)
1 cup Sour Cream
1/4 cup Milk
1 teaspoon Thyme
1 – 4 ounce can chopped Green Chile
16 ounces Corn, lightly steamed if frozen, drained well if canned
1 + 1/2 cup extra sharp Cheddar Cheese, shredded
Sea or Kosher Salt & fresh Black Pepper
2 tablespoons Corn Flake Crumbs or Seasoned Italian Bread Crumbs
1 tablespoon Butter
1. Preheat oven to 400 degrees. Grease an 8×8 casserole dish.
2. In a medium mixing bowl whisk sour cream, milk, and thyme together until well combined.
3. Add green chiles with juices, corn, and cheddar. Season well with salt and pepper. Mix well.
4. Pour into greased casserole dish. Sprinkle crumbs evenly over top. Cut butter into tiny cubes and dot the top with them.
5. Bake for 20-25 minutes until top is golden brown and casserole is bubbly.

Green Chile & Corn Casserole

Green Chile & Corn Casserole on FoodistaGreen Chile & Corn Casserole

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