Description
A cheesy and flavorful casserole featuring roasted Hatch chiles and corn, perfect for any gathering.
Ingredients
Scale
- 2 cups frozen corn (or 4 ears roasted, kernels off)
- 1 cup roasted Hatch chiles, diced
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup crushed tortilla chips (for topping)
- 1–2 Tbsp lime juice
- 1/4 cup sliced green onions
- Cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the corn, diced Hatch chiles, sour cream, mayonnaise, shredded Monterey Jack, crumbled queso fresco, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- Bake in the preheated oven for 20–25 minutes.
- Remove from the oven, top with crushed tortilla chips, and bake for an additional 5–7 minutes.
- Let the casserole rest for 5 minutes before serving.
- Finish with a drizzle of lime juice and sprinkle with sliced green onions and cilantro for garnish.
Notes
- For a spicier version, add more diced Hatch chiles.
- Can substitute fresh corn with canned corn if needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg