Print Recipe

Baked Chile Cheese Corn


This is a favorite that usually turns up at our parties and BBQ's!


  • 4 cups fresh corn kernels or frozen, thawed and drained
  • 1 cup grated Cheddar cheese
  • 8 ounces cream cheese at room temperature
  • 1 (7 ounce) can diced green chiles
  • 2 teaspoons chile powder
  • 2 teaspoons cumin


  1. Heat oven to 350 degrees F. Butter 1 1/2 -quart baking dish or cast iron skillet.
  2. Mix all ingredients in a large bowl until well combined. Transfer to prepared dish.
  3. Bake until bubbling, about 30 minutes.

Okay, here's where the fun of this dish really comes in. I'm listing some of the many variations that have been tried. First, this doubles so well. Second, use baby white sweet corn if you can get it. It's absolutely marvelous in this. I have also substituted smoked Cheddar cheese, and the last time I made this, I added 1 cup of chopped, cooked ham (or bacon would be good) and I used part of a can (drained) of Ro*Tel for the green chiles. It's a very flexible dish. You just don't want it to be overly "soupy" when putting it in the casserole dish. We have also dumped it in a crockpot and just let it heat through.

Posted by Becky in Colo at Recipe Goldmine May 30, 2001.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.