Green chile corn casserole

Green chile season has arrived in far west Texas! Mac fell in love with green chile when we lived in Colorado. He was really excited to move back to the southwest where you can find green chiles on everything. This green chile corn casserole uses actual green chiles, not the prepared green chili. It’s a spicy twist on the standard corn casserole or spoon bread side dish.

Hatch green chiles are a pepper variety that are grown in the Hatch Valley of New Mexico. They look like an Anaheim or poblano but are a much lighter and brighter green. And green chiles have a different flavor. The mild peppers are also not too sweet and have almost citrus undertones. They’re probably my favorite pepper. If you visit New Mexico, west Texas, or southern Colorado, you’ll see all sorts of green chile dishes.

I make my green chile corn casserole with fresh green chiles. They’re only in season for a few weeks, so you can swap out canned when you can’t find them. Replace the fresh with one can, and be sure to drain them well, too. Canned green chiles are normally mild. If you want to up the spiciness for this green chile corn casserole, you can use hot (fresh) green chiles, add in a diced jalapeno, or use pepper jack cheese.

This green chile corn casserole comes together pretty quickly. The ingredients are folded together and then spread in a pan. You can use a regular ceramic baking dish or a cast-iron skillet. Either way, your cooking time will be the same. This bakes for about 55 minutes until golden brown and set in the middle. You may need to add 5 or so minutes to the baking time, based on your oven. And then it’s ready to serve! Pair it with chili in place of your regular cornbread.

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