Corn Casserole with Chiles

Corn Casserole With Chiles Recipe

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Joanna Maloney


Corn is the only vegetable my husband will eat consistently. Not being a big corn fan, I usually make a casserole version on special occasions. Also a good choice for summer when fresh corn is in season.

★★★★★ 1 vote
20 Min
1 Hr


2 Tbsp
white whole wheat flour
2 tsp
baking powder
sea salt
4 large
1 c
sour cream
3/4 c
16 oz
frozen whole kernel corn, thawed
1/2 bunch
green onions, sliced
1 can(s)
green chiles, whole, sliced (or 1 poblano pepper)
1 small
red bell pepper
1 c
vermont sharp white cheddar, shredded

How to Make Corn Casserole with Chiles


  • 1Heat oven to 350 degrees. Spray a 9x13-in baking dish with butter flavored cooking spray.
  • 2Pulse the flour, baking powder and 1/2 tsp salt in food processor until combined then add the eggs, milk, sour cream, sugar and half of the corn kernels. Process until smooth.
  • 3In a large bowl, combine the green onions, green chiles, cheese and remaining corn. Add batter and stir well to combine.
  • 4Pour corn mixture into prepared dish. Bake until slightly brown and center is set, about 1 hour. Cool a few minutes before serving.

Printable Recipe Card

About Corn Casserole with Chiles

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian