Shoepeg Corn Casserole

By Teresa Ambra

This Tex-Mex inspired corn casserole features a creamy garlic-cream cheese sauce and mild diced green chilies. It’s a fantastic, slightly spicy side dish that’s ideal for holidays like Thanksgiving or Christmas, and easy enough for weeknight dinners.

Rating: 4.6 from 7 votes

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Side Dish, Casserole

Cuisine: Tex-Mex

Servings: 8

Calories: 65 kcal

Equipment

9×9 inch glass baking dish
Medium saucepan
Measuring cups and spoons
Wooden spoon or spatula
Mixing bowl (optional, for combining before baking)

Ingredients

2 cans (15 oz each) white shoepeg corn, drained (or 2 cups frozen shoepeg corn)
8 oz package cream cheese, cubed
2 tablespoons unsalted butter
½ cup 2% milk
4 oz can diced green chilies, drained
½ teaspoon garlic powder

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish with cooking spray.
Cut cream cheese into cubes. In a medium saucepan, melt butter over low heat. Add cubed cream cheese and milk.
Stir constantly over low heat until cream cheese is completely melted and the mixture is smooth. Alternatively, you can melt the cream cheese mixture in the microwave in 30-second intervals, stirring in between, until smooth.
Remove saucepan from heat. In a mixing bowl (or directly in the saucepan), combine drained shoepeg corn, drained green chilies, and garlic powder.
Pour the melted cream cheese mixture over the corn mixture and stir until everything is well combined.
Pour the corn mixture into the prepared baking dish and spread evenly.
Bake for 20-30 minutes, or until the casserole is heated through and bubbly around the edges.
Let stand for a few minutes before serving.

Recipe Notes

Make-Ahead Tip: You can assemble the casserole the night before. Cover and refrigerate, then bake as directed, adding a few extra minutes to the baking time if needed to ensure it’s heated through.

Doubling the Recipe: For a larger crowd, double the recipe and bake in two 9×9 inch baking dishes for best results, rather than one 9×13 inch dish, to ensure even cooking and prevent a soupy casserole.

© Can’t Stay Out of the Kitchen

Nutrition Information

Keywords: shoepeg corn casserole, corn casserole, cream cheese casserole, green chilies, side dish, casserole, Tex-Mex, holiday recipe, easy recipe, vegetable side dish, pioneer woman

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[b]Shoepeg Corn Casserole[/b]

Recipe Type: Vegetable Side Dish, Casserole
Cuisine: Tex-Mex
Author: Teresa Ambra (Adapted from Mylia Roan)
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 8

This Tex-Mex style corn casserole with garlic-cream cheese sauce and diced green chilies is a guaranteed crowd-pleaser. A wonderful, slightly spicy side dish perfect for any occasion.

Ingredients:

2 cans white shoepeg corn, drained (or frozen corn)
8 oz cream cheese
2 tbsp butter
½ cup milk
1 4-oz can diced green chilies, drained
½ tsp garlic powder

Instructions:

Cube cream cheese.
Melt cream cheese, butter, and milk together in a saucepan or microwave.
Stir in drained corn, green chilies, and garlic powder.
Pour into a greased 9×9″ square pan. Bake at 350°F for 20-30 minutes, or until hot and bubbly.

Recipe Notes:

Can be doubled and assembled ahead of time. Increase baking time if baking from cold.

Golden brown Shoepeg Corn Casserole in a baking dish

Every time you serve Shoepeg Corn Casserole, expect rave reviews and requests for the recipe!

Shoepeg Corn Casserole in a baking dish on a table setting