Ever have a day when all you want to do is hang out with the kids instead of spending time in the kitchen? Well, Robin felt that way daily while she was going to school and working full-time. 🙂 We’re sure many of you can relate to an overly busy schedule at times…Enter Aunt Annie’s green chile corn casserole!
Always one of our favorites, this rich and creamy corn dish with a mild chile flavor can be thrown together very quickly – and even cooked in the microwave if needed on those days when the oven is full.
This recipe makes enough for a crowd, so you may want to cut it in half. This is the perfect side dish for busy week nights, but it’s decadent enough to serve on holidays. ~Robin
- 2 4-oz. cans of chopped green chiles, drained (Hatch chiles are best, if available)
- 4 15-oz. cans of whole kernel corn, drained
- 2 packages cream cheese, softened to room temperature
- 1 stick butter, softened
- ½ c. of milk
- Salt to taste
Heat oven to 350 degrees F.
Soften cream cheese and butter in the microwave (just enough that they’ll mix in well), heating on high for short intervals. Set aside.
Drain chiles and dump into a small separate bowl; remove any stray stems.
Place drained corn into a 3 quart, oven-safe casserole dish. Add drained chiles, cream cheese, butter, and milk. Stir together, then salt to taste (will taste saltier when cooked so be sure to err on the side of caution with salt). Cook until boiling.
For better presentation, stir well again before serving.
If cooking in the microwave, loosely cover the dish with a paper towel to prevent splattering or, if using a lid, be sure to tilt the lid to the side to allow space for steam to vent for safety. Cook on high, first for 3 minutes, then in 2 minute intervals, stirring each time.