Looking for the Perfect Summer Side Dish?

(VIDEO) Hospitality Services Executive Chef Dewey McMurrey shares his recipe for Green Chile Corn Casserole.



  • 6 corn cobs (cut) or 2 cans of corn
  • 1 can green chiles
  • 1 lb cream cheese
  • 1 jalapeno (optional)
  • 1 white onion
  • 1 garlic clove (minced)
  • 1 tbsp shallot (minced)
  • 4 tbsp green onion (sliced)
  • 4 oz queso blanco (optional)
  • salt (to taste)
  • pepper (to taste)
  • lemon juice (to taste)


  • Cut the corn off the cob and set aside.
  • Cut the jalapeno, garlic and shallot.
  • Cut the cream cheese into small cubes.
  • Place everything except the cheese in a bowl and mix with seasoning. (Taste and adjust seasoning if needed.)
  • Layer your pan or dish with the cheese and corn mixture.
  • Cover with plastic wrap and foil and bake at 350 degrees until the cheese is melted and the corn is hot and tender.
  • Remove from the oven and mix evenly.
  • Garnish with queso blanco and green onion.

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Hospitality Services

The Department of Hospitality Services will challenge students to become active participants in their individual learning experience by enriching each guest's experience through excellence in services, staff development, technological advancements, cutting edge facilities, sustainability, and performance.

Check out the many dining locations across campus.

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