Description
Indulge in the flavors of Mexican street corn with this creamy and satisfying Street Corn Chicken Casserole. Loaded with shredded chicken, corn, spices, and cheeses, this easy-to-make dish is a crowd-pleaser.
Ingredients
Scale
For the Casserole:
- 2 cups cooked and shredded chicken breast
- 1 (15 oz) can corn kernels (drained)
- 1 cup frozen fire-roasted corn (thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- juice of 1 lime
- salt and pepper to taste
For Topping:
- 1/2 cup crushed tortilla chips
- optional: cotija cheese and extra cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine chicken, corn, mayonnaise, sour cream, cheeses, green chiles, cilantro, spices, lime juice, salt, and pepper.
- Spread Mixture: Pour mixture into a greased 9×13-inch baking dish, spread evenly.
- Add Topping: Top with crushed tortilla chips.
- Bake: Bake uncovered for 25–30 minutes until hot and bubbly with a golden top.
- Rest and Garnish: Let casserole rest for 5 minutes. Garnish with cotija cheese and cilantro.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Add diced jalapeños for extra heat, or use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
