This is a super simple, very rich recipe perfect for the fresh corn so abundant this summer. With mild chiles, that fresh corn taste comes out. This recipe is really best with mild or medium green chiles; hot chiles overpower the other flavors.
This recipe is also easy to double, triple, or cut in half. Sometimes I also serve recipes like this in individual ramekins.
Corn Chile Casserole
Prep time
Cook time
Total time
Rich and easy recipe with fresh corn and chiles, great as a side dish for any occasion.
Author: Anita Edge
Recipe type: Casserole
Cuisine: Southwestern
Serves: 4
Ingredients
- 2 cups corn cut fresh off the cob (or frozen)
- ½ cup heavy cream
- ¼ cup milk
- 2 beaten eggs
- ¾ cup grated cheddar cheese
- ½ tsp salt
- ⅔ cup diced green chiles
- optional: cayenne for accent on top
Instructions
- Preheat oven to 350 degrees. Lightly coat a 9"x9" baking dish with cooking spray.
- Mix all ingredients in a bowl and pour into prepared baking dish. Lightly sprinkle top with cayenne if you wish.
- Set baking dish into a larger baking dish and pour 1 inch water into the larger dish.
- Bake for 30 to 40 minutes or until center is just set.
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