Southwest Green Chile Corn Casserole

"Nice creamy casserole for the slow cooker."
photo by a user photo by a user
Ready In:
3hrs 10mins


  • 3 (14 ounce) cans white corn, drained (preferably shoepeg)
  • 2 (4 ounce) cans diced green chilies (if you live in NM, use a pint of frozen, roasted, chopped green chile's like Bueno, I prefer mild)
  • 1 (8 ounce) package cream cheese, softened
  • 12 cup butter


  • Place all ingredients in slow cooker and cook on low for 3 hours.
  • This can also be baked in the oven at 350 for 30-40 minutes.

Questions & Replies

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  1. Need to drain the corn (it was too watery when we didn't) and make sure the cream cheese is softened before putting into the crockpot (although whisking it helped). I'd also add some onions next time and have some extra green chiles to add right before serving for a little extra kick.
  2. Great dish. Simple and delicious, what more could you ask for? I used frozen white and golden corn and non-fat cream cheese. I also ommitted the butter, since I only made it for 2 servings.
  3. This was so yummy!!! We ended up getting corn chips and eating the left overs cold as a dip.. it was awsome. Thanks.


I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios. We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen! I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage. FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list. <img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well. <a href="" target="_blank" title="free hit counter"><img border="0" alt="free hit counter" src=""></a>
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