Texas Tech University

Looking for the Perfect Summer Side Dish?

Allison Hirth & Jeff Ramazani

June 30, 2017


(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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