It’s all too easy to run out of inspiration when it comes to mealtimes, especially if you tend to rely on the same dishes every week and just have no idea how to change things up. Well, if that sounds familiar, why not take inspiration from this south of the border inspired recipe and whip up a mouthwatering green chile corn casserole?
You can pair this Mexican inspired side dish with anything from a rack of ribs to a juicy T-bone steak or grilled chicken quarters. You can even pair it with sausage or bacon for brunch. And it’s also a popular buffet dish everyone will want to try.
This is your starchy side dish option and your vegetable side dish rolled into one simple side which everyone is going to love. It’s a mashup of cornbread, chiles and cheddar cheese that is sure to be a hit.
Why You’ll Love the Recipe
This easy recipe is based on a box of Jiffy corn muffin mix and pairs corn with cheddar cheese, green chiles, sour cream, and a few more ingredients to make the kind of side dish nobody can resist.
How to Serve It
This is delicious with any kind of meat, such as pork chops, chicken, steak, or even meat tacos or birria beef.
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Can You Make It Ahead?
Yes, you can prepare it in advance and warm it up again later.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can adjust the amount of green chilies if you like. Swap the sour cream for full-fat creme fraiche or Greek yogurt.
With its crisp edges and soft, moist center, this green chile cheese and corn casserole is a versatile side dish that pairs with any kind of meat or poultry.
Green Chile Corn Casserole
Ingredients
- 1 box Jiffy corn muffin mix
- 14¾- ounce can of corn kernels drained
- 1 large egg
- 1 cup sour cream
- 14¾- ounce can of creamed corn undrained
- 1½ cups shredded cheddar cheese
- 4- ounce can of chopped green chile drained
- ¼ teaspoon each salt and black pepper
- ¼ cup melted butter
Instructions
- Preheat the oven to 400 degrees F.
- Stir all the ingredients together, except for about ½ cup of the cheese.
- Put this batter in a greased 8-inch square pan and bake for 35 minutes.
- Sprinkle the rest of the cheddar on top and bake for 10 to 15 minutes more or until the edges are golden and the middle is mostly set.
- Let it sit for 5 to 10 minutes and then cut into pieces and serve warm.
