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Street Corn Chicken Casserole

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A creamy and cheesy casserole combining shredded chicken, sweet corn, and a rich sauce topped with bubbling cheese, perfect for sharing.

Ingredients

Scale
  • 3 cups cooked and shredded chicken (about 1.5 lbs, rotisserie chicken works well)
  • 3 cups corn (fresh, frozen, or canned)
  • 1 jalapeño (finely diced, seeds removed)
  • 1/2 cup diced red onion
  • 1 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup crumbled cotija cheese (divided)
  • 2 tbsp fresh lime juice
  • 2 tsp chili powder (plus more for garnish)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. Combine the mayonnaise, sour cream, half of the cotija cheese, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl; mix until smooth.
  3. Add the shredded chicken, corn, diced jalapeño, and red onion; stir until everything is well coated.
  4. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  5. Sprinkle the shredded Monterey Jack cheese evenly over the top.
  6. Bake for 20-25 minutes, until bubbly and cheese is melted.
  7. Let the casserole cool for a few minutes before garnishing with the remaining cotija cheese, a sprinkle of chili powder, and fresh cilantro.
  8. Serve warm and enjoy!

Notes

You can assemble the casserole a day in advance and bake when ready. Feel free to substitute cheeses or add black beans for extra protein.

Nutrition

Find it online: https://pinrecipezbylinaa.com/street-corn-chicken-casserole-creamy-cheesy-delight/

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