Preheat your oven to 375°F (190°C). This ensures your casserole bakes evenly, achieving that perfect golden crust.
In a skillet over medium heat, melt the butter. Watch it closely; you want it melted but not browned. The aroma will fill your kitchen, setting the stage for the deliciousness to come.
Add the chopped green chili pepper and garlic to the skillet. Sauté for about 3 to 5 minutes, stirring occasionally. You’re looking for the garlic to become fragrant and the peppers to soften slightly.
Next, stir in the drained whole-kernel corn along with the cream cheese and half of the shredded mozzarella cheese, as well as the shredded cheddar cheese. Stir constantly until the cheeses melt and everything is well combined. This is the moment when the magic happens!
Season the mixture with salt and ground black pepper to taste. Adjust according to your preference, keeping in mind that the flavors will intensify as it bakes.
Pour the cheesy corn mixture into a butter-greased 9×13-inch (23×33 cm) baking dish. Use a spatula to smooth the surface evenly. This will help with even baking and a nice presentation.
Top the mixture with bread crumbs and the remaining shredded mozzarella cheese. This will create a beautifully crisp topping that contrasts with the creamy interior.
Sprinkle some freshly chopped herbs on top. Not only does this add a splash of color, but it also enhances the flavor.
Bake the casserole for 25 to 30 minutes. You’re looking for the cheese to be melted and crisp on top, with a lovely golden brown hue. The aroma will be irresistible!
Once done, remove it from the oven and let it sit for a few minutes before serving. This allows the casserole to set slightly, making it easier to cut and serve. Enjoy it warm, garnished with additional freshly chopped herbs or green onions if desired!
