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Street Corn Chicken Casserole

Creamy Street Corn Chicken Casserole for Cozy Nights

Enjoy a creamy Street Corn Chicken Casserole, marrying Mexican street corn flavors with tender chicken in a delightful bake.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked and Shredded Chicken a perfect protein base, using rotisserie chicken saves time.
  • 3 cups Corn fresh, frozen, or canned corn adds a delightful sweetness and texture.
  • 1 Jalapeño adds just the right mild kick; remove seeds for less heat.
  • 1/2 cup Red Onion brings a lovely sweetness and crunch to each bite.
  • 1 cup Mayonnaise creates the creamy foundation that pulls everything together.
  • 1/2 cup Sour Cream or Greek Yogurt adds richness; both options work beautifully here.
  • 1 cup Cotija Cheese provides a salty, tangy flavor; feta can be a nice substitute.
  • 2 tbsp Lime Juice brightens flavors and adds a refreshing acidity.
  • 2 tsp Chili Powder infuses warmth and depth into the dish.
  • 1 tsp Smoked Paprika enhances the casserole with a touch of smokiness.
  • 1 tsp Garlic Powder adds a nice savory note to the mix.
  • 1.5 cups Monterey Jack Cheese tops the casserole with a melty, gooey goodness.
  • 1/4 cup Fresh Cilantro the perfect pop of freshness and color.

Equipment

  • 9x13 inch baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions for Street Corn Chicken Casserole
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine mayonnaise, sour cream, and half of the crumbled cotija cheese. Mix in lime juice, chili powder, smoked paprika, and garlic powder until smooth.
  3. Stir in the chicken, corn, jalapeño, and red onion until evenly coated.
  4. Pour the mixture into the greased baking dish, spreading evenly.
  5. Sprinkle Monterey Jack cheese over the top of the casserole.
  6. Bake for 20 to 25 minutes until the edges bubble and the cheese is golden.
  7. Let cool for a few minutes before garnishing with the remaining cotija, chili powder, and cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Make this casserole ahead of time by assembling it without the cheese topping, refrigerate, and add cheese just before baking for easy prep on busy nights.

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