Green Chile Corn Casserole

By Tamipri

This is a vegetarian-friendly version but you can strips of crumbled, crisp-fried bacon for more flavor. Or, add a cup or so of chopped, cooked chicken for a main-course casserole. You can also substitute 3 cups of cooked frozen or fresh corn for the cans of shoepeg corn and Mexi-corn.

Ingredients

• 1/4 c. butter
• 1/2 c. onion, finely chopped
• 1 poblano pepper, finely chopped
• 1 pinch of salt
• 2 garlic cloves, minced
• 1 c. sour cream
• 1 egg, beaten
• 1 (11 oz.) can white shoepeg corn, drained
• 1 (11 oz.) can Mexi-corn
• 1 (16 oz.) can cream corn
• 3 (4 oz.) cans diced green chilies
• 1 c. shredded pepper jack cheese, divided
• 1 (9 oz.) pkg. corn muffin mix
• salt and freshly ground pepper to taste

Preparation

Step 1

Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.