This quick and easy corn and green chile casserole is a delicious summer side dish. Corn is combined with green chiles and mixed with sour cream and milk before being topped with loads of cheddar cheese and bread crumbs. You can use fresh, frozen, or canned corn for this recipe. This casserole is great to serve at a potluck because it travels well and good hot or at room temperature.
1 cup Sour Cream
1/4 cup Milk
1 teaspoon Thyme
4 ounces can chopped Green Chile
16 ounces Corn, lightly steamed if frozen, drained well if canned
1 cup + ½ extra sharp Cheddar Cheese, shredded
Sea or Kosher Salt & fresh Black Pepper
2 tablespoons Corn Flake Crumbs or Seasoned Italian Bread Crumbs
1 tablespoon Butter Preparation
Preheat oven to 400 degrees. Grease an 8x8 casserole dish.
In a medium mixing bowl whisk sour cream, milk, and thyme together until well combined.
Add green chiles with juices, corn, and cheddar. Season well with salt and pepper. Mix well.
Pour into greased casserole dish. Sprinkle crumbs evenly over top. Cut butter into tiny cubes and dot the top with them.
Bake for 20-25 minutes until top is golden brown and casserole is bubbly.