I am obsessed with Amy in the Kitchen’s Shoepeg Corn Casserole because it bakes up into a golden, custardy dish studded with honeyed kernels that vanish from the plate.

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I am obsessed with this Green Chili Corn Casserole from Amy in the Kitchen because it’s unapologetically bold and sticky in all the best ways. I love the tiny sweetness of shoepeg corn tucked into every bite and the sneaky heat from diced green chiles that makes you sit up.

It’s creamy, not froufrou, with a crunchy top that breaks the silence. And molten goodness fills the crevices, sharp and impossible to ignore.

Pure comfort without the saccharine sentiment. I want it on my table for dinner, but I will eat it straight from the pan.

Seriously, no regrets here.

Ingredients

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It’s crunchy-sweet, gives little corn pops and texture to each bite.
Basically creamy corn, makes the casserole moist and a bit custardy.
Plus the corn muffin mix adds that bready backbone and simple comfort.
Green chiles bring bright heat or mild tang, pick what you want.
Sour cream makes it rich and tangy, keeps the texture silky.
Eggs bind everything together, they make it set without tasting eggy.
Butter adds toasted, rich flavor and helps the top brown nicely.
Cheddar gives sharp cheesiness and melty stretches, totally craveable.
Kosher salt lifts flavors, makes everything taste like itself.
Black pepper adds a little bite and balances the richness.

Ingredient Quantities

1 (15 oz) can shoepeg corn, drained

1 (14.75 oz) can cream style corn

1 (8.5 oz) box Jiffy corn muffin mix

1 (4 oz) can diced green chiles, drained (mild or hot to taste)

1 cup sour cream

2 large eggs, beaten

1/2 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese (packed a bit, you can use monterey jack if you like)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

How to Make this

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1. Preheat oven to 350°F and grease an 8×8 or 9×9 baking dish with butter or nonstick spray.

2. Drain the shoepeg corn and the diced green chiles well so you dont end up with a watery casserole.

3. In a large bowl mix the shoepeg corn, cream style corn, drained green chiles, sour cream, beaten eggs, and melted butter until mostly combined.

4. Add the Jiffy corn muffin mix, shredded cheddar, kosher salt and black pepper to the bowl and stir gently until everything is evenly moistened; do not overmix.

5. Scrape the batter into the prepared baking dish and smooth the top with a spatula. Pack the cheese in a little if you like it extra cheesy.

6. Bake on the middle rack for 40 to 50 minutes until the top is golden and a knife inserted near the center comes out mostly clean with a few moist crumbs.

7. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes of baking.

8. Let the casserole rest for at least 10 minutes before cutting so it sets up and doesnt fall apart when you serve.

9. Serve warm as a side with grilled meats or a chili, or enjoy it on its own. Leftovers keep covered in the fridge for 3 to 4 days.

10. Tip: if you want more heat use hot chiles or add a few dashes of cayenne, and for a creamier texture fold in an extra 1/4 cup sour cream.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased
2. Mixing bowl (large)
3. Whisk or fork for beating eggs and mixing
4. Can opener and fine-mesh strainer or colander to drain cans
5. Rubber spatula for scraping batter into dish
6. Measuring cups and spoons
7. Meltproof bowl or small saucepan for melting butter
8. Oven mitts and a cooling rack for resting the casserole

FAQ

Q: Can I make this ahead of time?

A: Yes, you can mix it up to a day ahead, cover and refrigerate. Bring it to room temp for 20 minutes before baking, then add a few extra minutes to the bake time since it starts cold.

Q: Can I freeze leftovers?

A: You can freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in a 350F oven until warmed through. Texture might be a bit softer after freezing.

Q: What can I use instead of Jiffy mix?

A: Use 1 cup cornmeal plus 1 cup all purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, and 1/2 teaspoon salt as a substitute. It won't be exactly the same, but it's close.

Q: Is it spicy if I use hot chiles?

A: It gets a mild to medium heat, not blow-your-head-off spicy. Use mild chiles if you want no heat, or rinse the hot ones a bit to tone it down.

Q: Can I make it dairy free?

A: Yes. Swap sour cream for plain dairy free yogurt or silken tofu blended smooth, and use a vegan butter and dairy free cheese. Texture changes a bit but its still tasty.

Q: How do I get a nice golden top?

A: Sprinkle a little extra cheddar on top in the last 10 minutes of baking, or broil for 1-2 minutes watching closely. Don't walk away or it'll burn fast.

Green Chili Corn Casserole Recipe Substitutions and Variations

Shoepeg corn: swap with frozen sweet corn (thawed) or a 15 oz can of whole kernel corn, drained. If you want a bit more crunch, use fresh corn cut off the cob.
Jiffy corn muffin mix: use 1 cup homemade cornmeal batter (1 cup cornmeal, 1/2 cup flour, 1 tbsp baking powder, pinch salt) or any boxed corn muffin/cornbread mix; for gluten free, try a 1:1 GF baking mix plus a little xanthan gum.
Sour cream: plain Greek yogurt is a straight stand-in (same tang, thicker); for dairy free, use unsweetened plain coconut yogurt or a vegan sour cream alternative.
Shredded sharp cheddar: swap with Monterey Jack for milder melt, Colby for a softer bite, or a blend of mozzarella plus a little Parmesan if you want extra stretch and salt.

Pro Tips

– Let the casserole rest longer than 10 minutes if you can. It seems boring to wait but cutting too soon makes it fall apart. If you wait 20 minutes it firms up and slices look way better.

– Drain the canned stuff extra well and even pat with paper towels if it seems wet. Too much liquid makes the middle soggy and it takes forever to bake through.

– If you want pockets of melty cheese, fold half the cheddar into the batter and sprinkle the rest on top 10 minutes before the end of baking. That way you get gooey bits and a nice browned top.

– For more flavor depth, sauté a small diced onion in the butter until soft and slightly browned before mixing it in. It adds a sweet savory note and you barely notice the prep time.

Green Chili Corn Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I am obsessed with Amy in the Kitchen's Shoepeg Corn Casserole because it bakes up into a golden, custardy dish studded with honeyed kernels that vanish from the plate.

Servings

servings

Calories

351

kcal

Equipment: 1. 8×8 or 9×9 baking dish, greased
2. Mixing bowl (large)
3. Whisk or fork for beating eggs and mixing
4. Can opener and fine-mesh strainer or colander to drain cans
5. Rubber spatula for scraping batter into dish
6. Measuring cups and spoons
7. Meltproof bowl or small saucepan for melting butter
8. Oven mitts and a cooling rack for resting the casserole

Ingredients

1 (15 oz) can shoepeg corn, drained
1 (14.75 oz) can cream style corn
1 (8.5 oz) box Jiffy corn muffin mix
1 (4 oz) can diced green chiles, drained (mild or hot to taste)
1 cup sour cream
2 large eggs, beaten
1/2 cup unsalted butter, melted
1 cup shredded sharp cheddar cheese (packed a bit, you can use monterey jack if you like)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Preheat oven to 350°F and grease an 8×8 or 9×9 baking dish with butter or nonstick spray.
Drain the shoepeg corn and the diced green chiles well so you dont end up with a watery casserole.
In a large bowl mix the shoepeg corn, cream style corn, drained green chiles, sour cream, beaten eggs, and melted butter until mostly combined.
Add the Jiffy corn muffin mix, shredded cheddar, kosher salt and black pepper to the bowl and stir gently until everything is evenly moistened; do not overmix.
Scrape the batter into the prepared baking dish and smooth the top with a spatula. Pack the cheese in a little if you like it extra cheesy.
Bake on the middle rack for 40 to 50 minutes until the top is golden and a knife inserted near the center comes out mostly clean with a few moist crumbs.
If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes of baking.
Let the casserole rest for at least 10 minutes before cutting so it sets up and doesnt fall apart when you serve.
Serve warm as a side with grilled meats or a chili, or enjoy it on its own. Leftovers keep covered in the fridge for 3 to 4 days.
Tip: if you want more heat use hot chiles or add a few dashes of cayenne, and for a creamier texture fold in an extra 1/4 cup sour cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.