Description
This Street Corn Chicken Casserole combines the bold, creamy flavors of Mexican street corn with tender shredded chicken and a blend of cheeses, baked to bubbly perfection. The dish features a zesty, smoky seasoning mix with the brightness of lime juice and fresh cilantro, making it a comforting, flavorful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Base and Creamy Mixture
- ½ cup mayonnaise
- ½ cup sour cream
- 4 oz cream cheese, softened
Main Ingredients
- 2–3 cups cooked shredded chicken
- 2 cups corn (frozen, canned, or roasted; drained if canned)
- 1 (4 oz) can diced green chiles
- ¼ cup chopped fresh cilantro (optional)
- Juice of 1 lime
Cheeses
- 1½ cups shredded cheddar or Mexican blend cheese, divided
- ½ cup crumbled cotija cheese (or feta)
Spices
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Mix creamy base: In a large bowl, combine the mayonnaise, sour cream, and softened cream cheese until smooth and well blended to create the creamy base for the casserole.
- Add spices and lime juice: Stir in the chili powder, smoked paprika, garlic powder, salt, pepper, and fresh lime juice into the creamy mixture to infuse the dish with bold, zesty flavors.
- Combine main ingredients: Fold in the cooked shredded chicken, corn, diced green chiles, chopped cilantro if using, and half of the shredded cheddar or Mexican blend cheese into the creamy mixture until everything is evenly coated.
- Transfer to baking dish: Spread the mixture evenly into a greased 9×13 inch casserole dish.
- Add cheese topping: Sprinkle the remaining shredded cheese and crumbled cotija cheese evenly over the top of the casserole for a gooey, cheesy crust.
- Bake the casserole: Place the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden.
- Cool and serve: Let the casserole cool for about 5 minutes before serving to allow it to set slightly, making it easier to serve and enjoy.
Notes
- You can use fresh roasted corn for added flavor or substitute with frozen or canned corn as convenient.
- For a spicier kick, add chopped jalapeños or more diced green chiles.
- This casserole pairs perfectly with a side salad or warm tortillas.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make it dairy-free, substitute cream cheese, sour cream, and cheeses with plant-based alternatives.
Keywords: street corn, chicken casserole, Mexican casserole, creamy chicken bake, cotija cheese, shredded chicken, baked casserole