Cheesy Corn and Green Chile Casserole

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Up Your Side Dish Game with My Cheesy Corn and Green Chile Casserole!

It may seem early but the holidays will be here before you know it. Now is the time to start putting together your game plan. Not that I don’t love the turkey, but one of my favorite parts of a holiday dinner is all those side dishes. It’s always fun to try something new! Now, I’m not saying you should skip the family’s favorite stuffing and mashed potatoes. I’d be in the dog house if I did that. What I mean is why not up your side dish game and make one or two new sides this year, like my Cheesy Corn and Green Chile Casserole?

I’ve been been working on this new recipe and I have to admit I think I really nailed it! This dish was a huge hit with the ladies in my gourmet dinner club. Everybody was asking for the recipe. I love it when that happens! What makes this dish really special is I use frozen corn, not canned. The casserole is creamy, cheesy and full of flavor, but not spicy unless you want it to be. (Pssst…my secret ingredient is Tony Chacheres Original Creole Seasoning.) Plus, the recipe is super easy and you can even make it a day or two ahead. Just cover and refrigerate and bake it when you are ready. It’s also the perfect side dish because it goes with whatever you are serving. From turkey, to prime rib, a pork roast and even a rotisserie chicken. Got a bigger crowd coming? This recipes doubles easily. Leftovers heat up great in the microwave. Trust me, you just gotta make this! It’s a winner!

Okay, let’s get cooking!

Preheat the oven to 325 degrees. Butter or spray a 9 X 9 inch or small to medium casserole dish with cooking spray. Unwrap a block and a half of cream cheese. Put the cream cheese on a microwave safe plate and heat in the microwave for 30 to 45 seconds. This will make it super easy to mix ingredients together with a spoon or spatula.

Ingredients Ready

Next beat two eggs.

Beat Eggs

In a large bowl mix together the softened cream cheese, eggs, a 12 to 14 ounce bag of frozen corn, one 4 ounce can diced green chiles with the juice.

Add 1 cup of heavy cream.

Then mix in 1 tablespoon of Tony Chachere’s Original Creole Seasoning. Remember? That’s my secret ingredient. It’s full of flavor, but don’t worry because it’s not too spicy! If you want a bit more kick you can add a little more.

I’m teaming up with Tony Chachere’s to help get the word out about how this creole seasoning needs to be a pantry staple in your kitchen. It’s my go-to when I need to kick up the flavor in a lot of my recipes. It’s delicious on chicken, burgers, seafood and even scrambled eggs! I sprinkle it generously all over my holiday turkey. It makes the skin absolutely gorgeous! Gives the turkey great flavor too! It really makes this casserole extra special so don’t leave it out.

Okay, back to the recipe. Now it’s time to get cheesy. Add one cup of shredded Colby Jack or cheddar cheese. Spoon the corn mixture into the dish.

Smooth it out a bit and then top it with the remaining one cup of shredded cheese. Bake 30 to 40 minutes or until it’s golden on top.

To add a bit of color to the top after baking you can add a few tablespoons of diced tomatoes, jalapeño peppers, red bell pepper, green onions, cooked crumbled bacon or a combination of them. Now that it looks so pretty, it’s time to dive in! Serve this at your holiday get together and there is no question it will be a huge hit! They will be asking for the recipe! Click Cheesy Corn and Green Chili Casserole for my short, printable recipe. Happy Holidays!

Cheesy Corn and Green Chile Casserole

Prep Time 15 minutes
Cook Time 40 minutes
Servings 12


  • 12 ounces cream cheese
  • 2 eggs - beaten
  • 1 cup heavy cream
  • 1 can (4 ounces) green chiles - diced
  • 1 tablespoon  Tony Chachere’s Creole Seasoning
  • 2 cups shredded Colby Jack or cheddar cheese - divided
  • 1 bag (12 to 14 ounces) frozen corn - partially thawed or 2 to 3 cups fresh corn of the cob


  • Preheat oven to 325 degrees.
  • Unwrap the cream cheese and place on a plate. 
  • Heat in the microwave for about 30 to 45 seconds to soften.
  • In a large bowl mix together all ingredients except for 1 cup cheese.
  • Spoon mixture into a 9 x 9 inch or small to medium casserole dish that has been buttered or sprayed with cooking spray.
  • Sprinkle remaining shredded cheese on top.
  • Bake 30 to 40 minutes or until golden on top.


After baking, you can decorate the top with a couple tablespoons diced tomatoes, jalapeños, red bell pepper, green onions, or bacon or a combination of them. You can double the recipe and bake in a 9 x 13 inch casserole dish.


Calories: 268kcal | Carbohydrates: 3g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 99mg | Sodium: 238mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1443IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 0.4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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