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Street Corn Chicken Casserole
This creamy Street Corn Chicken Casserole combines tender chicken, sweet corn, bold seasonings, and plenty of melted cheese in one comforting dish. It is an easy, flavor-packed dinner that works perfectly for busy weeknights or family gatherings.
Ingredients
For the Casserole
3 cups cooked chicken, shredded or diced
2 cups corn, fresh, frozen, or drained canned corn
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup crumbled cotija or feta cheese
1 small jalapeño, finely diced, optional
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Topping
1/2 cup shredded Monterey Jack or cheddar cheese
2 tablespoons chopped fresh cilantro or parsley
Extra crumbled cotija cheese, optional
Fresh lime wedges, for serving
Preparation Steps
Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
In a large bowl, combine the sour cream, mayonnaise, softened cream cheese, lime juice, garlic, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
Add the cooked chicken, corn, jalapeño, Monterey Jack, cheddar, and cotija cheese. Stir until everything is evenly coated in the creamy mixture.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining shredded cheese over the top.
Bake uncovered for 25 to 30 minutes, until hot and bubbling around the edges.
Broil for 2 to 3 minutes at the end for a deeply golden, lightly caramelized cheese topping.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Finish with fresh cilantro or parsley, extra cotija cheese, and a squeeze of fresh lime juice.
Serving Tip
Serve hot with warm tortillas, Mexican-style rice, or a crisp green salad for a complete and satisfying meal.
