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!
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.
- 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.
This corn casserole pairs well with all of your Thanksgiving favorites! Here are a few of my favorites:
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.
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.
- 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.
- Poblano pepper: If you don’t have a poblano pepper, you can use another can of diced green chiles instead.