Description
This Street Corn Chicken Casserole is a comforting and flavorful dish that combines tender shredded chicken, sweet corn, and zesty Mexican-inspired flavors. Topped with gooey cheeses and a hint of spice, it’s a crowd-pleaser for any occasion.
Ingredients
Scale
For the Casserole:
- 3 cups cooked and shredded chicken (rotisserie works well)
- 2 cups frozen corn (thawed)
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or feta)
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- juice of 1 lime
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- crushed tortilla chips
- extra cheese
- jalapeño slices
- hot sauce
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine shredded chicken, corn, green chilies, sour cream, mayonnaise, cheeses, spices, lime juice, salt, and pepper. Mix well.
- Layer Casserole: Spread the mixture in the baking dish. Top with extra cheese if desired.
- Bake: Bake uncovered for 25–30 minutes until hot and bubbly.
- Finish: Sprinkle with cilantro and optional toppings. Serve hot.
Notes
- This casserole is great for weeknight dinners and reheats well.
- For added heat, include jalapeños or hot sauce.
- Substitute Greek yogurt for sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
