Description
The Street Corn Chicken Casserole is a delightful meal that brings the flavors of Mexican street corn to your dinner table in a simple and satisfying way.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie preferred)
- 4 cups corn kernels (fresh, frozen, or drained canned)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt and black pepper, to taste
- 1 cup crushed tortilla chips
- 1/2 cup shredded Monterey Jack cheese (for topping)
- Optional: extra chopped cilantro, lime wedges, hot sauce
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or oil.
- In a large mixing bowl, combine the cooked shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, and 1 cup of shredded Monterey Jack cheese. Add half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, along with salt and pepper to taste. Mix until smooth.
- Spread the filling evenly into the greased baking dish, sprinkle the remaining cotija cheese on top, and mix the crushed tortilla chips with the remaining Monterey Jack cheese before distributing over the casserole.
- Bake uncovered for 25–30 minutes until edges are bubbling and the top is golden brown. Let cool for 5 minutes before serving.
- Garnish with additional cilantro, lime wedges, or hot sauce if desired.
Notes
Using rotisserie chicken not only saves time but adds a depth of flavor. Ensure any canned corn is well-drained to prevent excess moisture in the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 460 kcal
- Sodium: 690 mg
- Protein: 25 g