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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with non-stick spray or butter.

Step 2

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).

Step 3

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.

Step 4

Stir in the cheddar cheese (reserving 1/4 cup for topping) and Monterey Jack cheese, allowing them to melt completely. Remove from heat.

Step 5

In a large mixing bowl, combine the fresh corn kernels, diced green chiles, and the cheese sauce. Mix well to coat everything evenly.

Step 6

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.

Step 7

Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the reserved cheddar cheese over the top.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the casserole is golden and bubbly around the edges.

Step 9

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

Serving size	1491.8 grams (1491.8g)

Amount per serving	% Daily Value*
Calories	2016

Total Fat 122.50g	157%
Saturated Fat 69.40g	347%
Polyunsaturated Fat 1.10g
Cholesterol 712mg	237%
Sodium 4293mg	187%
Total Carbohydrate 150.80g	55%
Dietary Fiber 14.80g	53%
Total Sugars 41.30g
Protein 99.50g	199%

Vitamin D 294IU	1468%
Calcium 2163mg	166%
Iron 8mg	45%
Potassium 1830mg	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.

Source of Calories

Fat: 52.4%

Protein: 18.9%

Carbs: 28.7%