Creamy Low-Carb Corn Casserole with Green Chiles
This delicious corn casserole with green chilies has Christmas dinner or special occasion written all over it. It’s cheesy, spicy, creamy and has a perfect crunchy Triscuit topping. Made with lighter ingredients than a traditional cream cheese corn casserole, this is the perfect sharable dish to add to your holiday table.
The kick of spice from green chilies, sweetness of the corn and the cheesy cream cheese base is rich and satisfying but light enough to leave room for the other dishes on the table.
Use fresh corn on the cob or make life easy by using canned sweet corn (that’s how I roll) and serve with other classic holiday staples and appetizers like cranberry jalapeño dip, sweet potato casserole and green bean casserole.
Why you’ll love this recipe:
- Comes together in minutes, baked in the oven and served warm.
- Only 190 calories per serving!
- No boxed cornbread mix.
Ingredients and Substitutions:
These are the main ingredients and substitutions for creamy corn casserole. See the recipe card below for the full recipe, nutrition facts, and instructions.
- Corn: I used canned corn but you can also use frozen or fresh corn. If using frozen corn, defrost the corn and get rid of any excess water before mixing everything together.
- Green Chilies: omit or replace with jalapenos or poblano pepper.
- Milk: I used 2% but you can also use whole milk or heavy cream for a richer casserole.
- Cream Cheese: by using less-fat cream cheese we reduce the calories and fat. You can use full-fat if you want a thicker, more decadent dip.
- Butter: unsalted is preferred so you can add salt to your liking, but salted is fine too.
- Cheddar Cheese: I used shredded, reduced-fat cheese.
- Monterey Jack Cheese: Colby Jack or pepper jack cheese are yummy alternatives.
- Triscuit Crackers: this is for the crunchy top and it really makes the dish. You can use any cracker.
Variations
- For southwest flavors, add a can of Rotel chopped tomatoes and green chilis to the corn mixture prior to baking.
- Add cubed ham for protein or make this with leftover turkey.
Dietary Modifications
- For gluten-free, use a gluten-free cracker. This would be a hard one to make dairy-free.
How to make this creamy corn casserole a visual step-by-step guide:
Step 1: reheat & prep
Preheat your oven to 350 degrees Fahrenheit. Prepare a casserole dish with nonstick spray and melt your butter in a microwave-safe dish.
Step 2: make the casserole
In a large bowl, combine the corn, green chilies, milk, cream cheese, melted butter, half of the cheddar cheese, half of the Monterey Jack cheese, salt, and pepper (image 1). Pour the corn mixture into a prepared 9 x 13-inch casserole dish (image 2). Sprinkle the remaining cheddar and Monterey Jack cheeses on top (image 3). Sprinkle the crushed crackers on top of the casserole (image 4).
Step 3: bake
Bake in the preheated oven for 35-40 minutes, until the casserole is hot, bubbly, and golden brown (image 6). Let the casserole cool for a few minutes before serving.
Step 5: garnish, serve & enjoy
Garnish with fresh cilantro, parsley or chopped greens onions as desired.
Expert Tip!
Make this as a dip appetizer! It is fantastic with crackers and veggies both hot and cold! We eat it by the spoonfuls.
Recipe FAQ
This easy corn casserole is a great side dish to my grilled teriyaki chicken or cast iron flank steak. Making this for the holidays? Pair it with my Green Bean Casserole and my macro-friendly take on my Mom’s best-ever Holiday Stuffing.
The best way to store your cheesy corn casserole in an air-tight container for up to three days in the fridge. Reheat in the microwave.
Yes! Make this creamy corn casserole the night before an event and bake before serving. Do not add the crackers until you are ready to bake.
One of my favorite ways to serve this is actually as a cold dip. It is amazing on a holiday table hot out of the oven but it doubles as a hot or cold appetizer with cracker and veggies and it is sooo good. We eat it by the spoonfuls. 
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Corn Casserole with Green Chiles
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Ingredients
- 2 cans whole kernel corn drained, 15.25 oz each
- 1 can chopped green chilies undrained, 4.5 oz
- 1/2 cup low-fat 2% milk
- 1 cup 1/3 less fat cream cheese softened, 8 oz.
- 2 Tbsp. unsalted butter melted
- 1/2 cup reduced fat sharp cheddar cheese shredded, 56g
- 1/2 cup Monterey Jack cheese shredded, 56g
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup whole grain Triscuit crackers crushed, 56g
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare an 9×13 casserole dish with cooking spray. Melt butter in a microwave-safe dish.
- In a large bowl, combine the corn, green chilies, milk, cream cheese, melted butter, half of the cheddar cheese, half of the Monterey Jack cheese, salt, and pepper. Stir this cream cheese mixture until everything is well mixed.
- Pour the corn mixture into a prepared 9 x 13 inch casserole dish. Sprinkle the remaining cheddar and Monterey Jack cheeses on top, then sprinkle the crushed crackers on top of the casserole. Top with a dash of extra salt and pepper.
- Bake in the preheated oven for 35-40 minutes, until the casserole is hot, bubbly, and golden brown. Let the casserole cool for a few minutes before serving.
- Garnish with fresh cilantro, parsley, or chopped greens onions as desired.
Notes
- All nutrition facts are an estimate and will change with substitutions.
- Delicious as a dip, spread or casserole.
- For added heat: add chili powder, sliced jalapeño, or red chili flakes.
- Use any preferred milk, crackers, cheese or cream cheese.
Added a half tsp of cayenne for some extra heat and it was so good! Everyone loved it as a Thanksgiving side. Will make again!
I bet it was so good with the added spice!! I’m so glad you all loved it.
Can the chilis be easily eliminated without taking all flavor away from the recipe?
Yes. If you’re worried about heat this one isn’t spicy with them.
Can’t wait to try this! I’m going to be bringing it to a Thanksgiving potluck next week. Do you think I could make this is a slow cooker? Or transfer it over after it cooks to keep it warm?
I would bake it first so it’s nice and browned and then add it to the crockpot to keep warm. Hope you all love it!
Omg!!! This was so simple yet so delicious!! The cheese melts into the corn so nicely and has a super mild kick.