Fresh Corn Green Chile Casserole
Bursting with Southwestern flavors, this Fresh Corn Green Chile Casserole is a creamy, cheesy delight that effortlessly balances comfort food with a zesty kick. Featuring sweet kernels of fresh corn, mild green chiles, and a luscious homemade cheese sauce made with sharp cheddar and Monterey Jack, this dish brings flavor and texture to every bite. A touch of cumin and paprika adds a warm, smoky depth, while the golden, bubbly topping makes it irresistibly enticing. Quick to prepare and oven-baked to perfection, this casserole is a crowd-pleaser that’s perfect as a side dish for barbecue nights or as a star at festive gatherings. Garnish with scallions for a fresh pop of color and serve warm for a cozy meal everyone will rave about!
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Recipe Information
Ingredients
- 3 cups fresh corn, kernels removed (about 4 ears)
- 1 cup mild green chiles, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Monterey Jack cheese, shredded
- 2 large eggs, beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cumin
- 0.25 teaspoon paprika
- 2 scallions, finely chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with non-stick spray or butter.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is smooth and golden (this forms the roux).
Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens into a creamy sauce.
Stir in the cheddar cheese (reserving 1/4 cup for topping) and Monterey Jack cheese, allowing them to melt completely. Remove from heat.
In a large mixing bowl, combine the fresh corn kernels, diced green chiles, and the cheese sauce. Mix well to coat everything evenly.
In a small bowl, whisk together the beaten eggs, salt, pepper, cumin, and paprika. Add this mixture to the corn and cheese mixture, stirring until well incorporated.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the reserved cheddar cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is golden and bubbly around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped scallions for a fresh and colorful touch, if desired.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 41.3 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 2163 mg | 166% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
