This recipe for Green Chili Corn Casserole uses simple, everyday ingredients and can be ready to pop in the oven in less than 10 minutes! You’ll love the savory sweet flavors of this green chili corn casserole. It’s the perfect holiday side-dish!
If you’re from the south, then you know you gotta have corn casserole for Thanksgiving. Recently, one of my best friends was raving about a corn casserole recipe that she was making. She was taking it with her to meet her boyfriends parents for the first time and wanted to make a good first impression.
She told me, “This is the ugliest casserole but it’s so darn good, you can’t stop eating it!” It’s called Green Chili Corn Casserole, or some people call it Shoepeg Corn Casserole.
I have to say she’s right, it’s one of the best corn casseroles I have ever had!
It’s creamy and sweet, with that little hint of green chili in the back ground. I put it together in no time, and it doesn’t take up much room in the oven on turkey day.
How to make Green Chili Corn Casserole:
Melt the butter, cream cheese and milk in a heavy saucepan over medium heat and stir until smooth. Add the corn, green chili, parsley and salt. Stir to combine everything.
Place into an 8″ x 8″ baking dish, sprinkle the top with more parsley and bake at 300° for 30 minutes.
That’s all there is too it folks, it’s really that simple.
Enjoy!
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This Green Chili Corn Casserole is a delicious, sweet and savory holiday side dish that’s super easy and quick to make!
Ingredients
- 4 tablespoons unsalted butter
- 8 oz. cream cheese
- 1/4 cup milk
- 2 cans corn (15.25 oz.) drained
- 1 can green chilis (7 oz.)
- 1 tsp salt
- 2 tsp dried parsley
Instructions
- Preheat oven to 300°.
- In a heavy saucepan, melt butter, cream cheese and milk over medium heat. Stir until smooth and add the corn, green chilis, parsley and salt and stir to combine.
- Pour into an 8″ x 8″ baking dish, sprinkle with more parsley and bake for 30 minutes.
Keywords: holiday casserole recipe, corn casserole recipe
Don’t forget to make Savory Roasted Sweet Potato Casserole!
I have been making this (type) of recipe for many years, but my family has grown so I put it in the crock pot. I let some butter melt in the crock, I get the cream cheese sofen slightly, usually microwave, because I forget to take it out early, dump everything in crock stir it up, set on low, usually have to turn to warm after it gets bubbly. I usually double this recipe recipe, but you can get away with not doubling the cream cheese. Cream corn mixed in is good too. There is no way to mess this up, only tweak it good.
I added a sprinkling of bacon pieces into the mixture, as well as garlic. So good!
That sounds like perfection!
I’m thinking of smoking my corn first and using fresh green chiles. Thoughts?
Hi Ben, I think that is a great idea. How do you smoke the corn? I’m very interested…
Do you think this corn casserole would be good topped with bread crumbs?
I’m not sure about the bread crumbs. I probably wouldn’t
Will frozen sweet corn work? Plus thinking of using Hatch green chile
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What about frozen sweet corn? Would that work as well. Also thinking of using my roasted Hatxh green Chile.
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Hi Amy I’m keith and I’m fixn to make the green chili Corn casserole but I’m gonna cook for at least 12 people so I’m gonna double everything it calls for and do I still cook it for 30 minutes but use a bigger baking dish?
Hi Keith, you may have to bake it a little longer. I would check on it and make sure its nice a bubbly before you remove it!
Adding a little sugar, as well as a little chopped jalapeno (I use canned and avoid the part with seeds) adds a little kick. And I just melt my butter and my cream cheese in the microwave. My mother, born in Texas in the dust bowl made this recipe. I lost her handwritten copy and was heart broken until I realized that it was written on my heart – thank GOD – it was going to your recipe that jogged my memory this Thanksgiving. I also crush Ritz Crackers on top. She used white “shoe peg” corn on top – (I never noticed that much difference myself – but I do it because I missed her so much).
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Hi Valerie! I hope you had a great Thanksgiving 🙂 and I’m so happy that you were able to have some happy memories for the holiday!
I first cooked this recipe in my junior year of high school in culinary class. Now five years later, every time I go home for the holidays this is always asked for. I’m so glad I found this recipe here- a lot of recipes don’t call for green chiles and that’s how I’ve always done it.
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This is aaaaah-mazing! It tastes delicious and is so quick to prepare ☺
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Thanks Deb! ?
It states 45 minutes total baking but it states 30 mi it’s in the oven. Is it 45 of 30 minutes in oven
Hi Bernice, sorry for the confusion. It’s 30 minutes total bake time.
I have made this for years for Thanksgiving and Christmas dinner. The only difference is I use garlic salt instead of regular table salt. If we are invited over to a friend or family’s house for the holidays, they always request that I bring this dish.
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Hi Karen! I bet that using the garlic salt makes it even better! Thanks for sharing 🙂
I used 3 ears of fresh corn cut off the cob and it was fantastic! Thanks!
So glad you like it! 🙂
Is the corn supposed to be drained first?
Hi Tomi! Yes it should be drained. I will update the recipe to reflect that. Have a Merry Christmas!
This is delicious ! Only change I made was to add an extra can of green chilies and a dash of cayenne pepper! Thanks, Chuck for introducing us to Amy’s website. Going to try the Turkey and Sausage Gumbo Recipe next.
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Hi Ellen! I’m so glad you liked it! The cayenne is a great idea, I should have thought of that 😉 let me know how the gumbo turns out!