Creamy Hatch chile corn casserole loaded with sweet corn, roasted Hatch chiles, sour cream, and melted cheese.

Scale

2 cups corn kernels

1 cup roasted Hatch chiles diced

1 cup cheddar cheese shredded

1/2 cup Monterey Jack cheese shredded

1 cup sour cream

2 eggs

1/4 cup butter melted

1 tablespoon flour

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

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1. Preheat oven to 350°F.

2. Grease baking dish.

3. Combine corn and Hatch chiles.

4. Add cheeses.

5. Mix in sour cream, eggs, and butter.

6. Add seasonings.

7. Pour into dish.

8. Bake until golden.

9. Cool slightly and serve.

Fresh roasted Hatch chiles provide the best flavor.

Adjust heat level with chile variety.

Great for make-ahead meals.

Store leftovers refrigerated.