Street Corn Chicken Casserole
A deliciously comforting casserole bringing the flavors of street corn and chicken together in a creamy, cheesy bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned, drained)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded Mexican-blend cheese (or cheddar + Monterey Jack)
- ½ cup crumbled cotija cheese (or feta)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper, to taste
- ¼ cup chopped cilantro (for garnish, optional)
- ½–1 cup crushed tortilla chips or breadcrumbs (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Whisk together the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Add the chicken, corn, shredded cheese, and cilantro (if using) to the bowl and stir until everything is coated.
- Transfer the mixture to the baking dish and spread it evenly.
- Sprinkle the cotija cheese on top, and add crushed tortilla chips or breadcrumbs if desired.
- Bake uncovered for 25–30 minutes until hot and golden. Optional: broil for 2–3 minutes for extra browning.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with cilantro and lime wedges if desired.
Notes
For optimal flavor, coat the chicken well with the sauce. Use rotisserie chicken for a quicker prep.
Find it online: https://dishvela.com/street-corn-chicken-casserole/