Shoepeg Corn Casserole

Sometimes I feel like I should disclose that my dad is a heart surgeon. It just seems like a conflict of interest to suggest that you make something that is so full of butter and cream cheese and cheddar cheese without disclosing that someone in my family might gain financially from this recommendation.

Conflict disclosed. Let’s eat.

Shoepeg corn is, I think, a mostly southern thing. Correct me if I am wrong about that. It is a light colored, skinny, little kernel that is very sweet and firm. It is really the very best choice for this dish, but as you can see from my photos, you can throw a can or two of sweet yellow corn in with it, as well. This recipe is just a cousin in the family of Shoepeg recipes that have been floating around for ages. I’ve seen it as a side, and I’ve seen it (without the crackers and cheese) used as a dip with tortilla chips. It is fantastic as a dip. If you go that route, add a little more cream cheese and a little more heat…perhaps some sliced jalapenos.

But the green chiles in this casserole provide just enough heat for a little…ambiance, without making your forehead sweat. This is a very unassuming recipe, I’m sure you will agree. But I’ll have you know that my husband, a fairly restrained and pragmatic eater, hurts himself with gluttony when I make this. You will sneak bites while you are warming it and you will sneak a few more bites while you are loading the dishwasher. It is that kind of good. And, I’m thankful that so many saltines come in a box, because Ford ran off with my stack for the recipe, and as  you can see, they were rendered unusable the moment his hard working little hands touched them.

Shoepeg Corn Casserole
Recipe type: side
Prep time:
Cook time:
Total time:
Serves: 8
This is so good...not good for you...but so good.
  • 8 ounces cream cheese
  • ¼ cup butter
  • ½ cup milk
  • 4 (11 ounce) cans shoepeg corn, drained
  • 2 (7 ounce) cans chopped green chiles
  • 4 ounces grated cheddar cheese
  • 10 to 12 saltine crackers, crushed
  • ¼ cup butter, melted
  1. In a large saucepan, slowly melt the butter and cream cheese with the milk, stirring occasionally, until you have a nice smooth sauce. Add the corn and green chiles. Continue to heat gently until the corn mixture is hot.
  2. Pour the corn mixture into a buttered baking dish which is approximately 12” x 8” large. Scatter the cheese on top of the corn mixture. Use just enough melted butter as is necessary to moisten the cracker crumbs. A very easy way to do this is to crush the crackers in a small re-sealable bag and then simply add melted butter to the bag, seal it, and shake it. Distribute the crumbs evenly over the cheese. Bake at 350 degrees for 30 minutes, until hot and bubbly. Allow the corn to rest for at least 5 minutes before serving.


  1. says

    I try to post mostly healthy recipes…but that can get old real fast!!! Sometimes you just gotta eat a lot of butter and cream. This is in my file to take to potluck!

  2. Julie says

    Thanks for sharing this wonderful recipe. This is a family favorite at Thanksgiving but is great with bbq too!

    Love your pictures and descriptions.

  3. Kelly says

    Thanks, Margaret. I hope all your people like it as much as I do. Enjoy! And have a happy Thanksgiving!

  4. natalie marlow says

    What are your thoughts on making this the day before? I want to make this for thanksgiving and wondered if I could assemble it Wednesday and keep in the fridge over night and then heat up for dinner? About how long do you think I need to reheat it? And maybe not add the crackers until I’m ready to heat it? Thanks! Can’t wait to try it!

  5. Kelly says

    I haven’t tried making it ahead but my sense is that it would work fine. Take it out of the fridge at least 30 minutes before baking it, and account for at least 10 additional minutes of cooking time. Let us know how it works for you. It is always nice to be able to make things ahead of time.

  6. Gina F. says

    Wow, this is an absolutely divine recipe. Served it for a Christmas family luncheon and it was the talk of the table. No less than 5 people declared it the best corn casserole ever. Many thanks for sharing.

  7. Dean Cannon says

    I think I’ll make this for Thanksgiving this year instead of my usual corn pudding. It sounds like a great recipe to change things up a bit.


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