Description

This Street Corn Chicken Casserole combines the bold, zesty flavors of Mexican street corn with creamy chicken casserole comfort. It’s rich, cheesy, and perfect for weeknight dinners or potluck gatherings.

Ingredients

2 cups cooked, shredded chicken

4 cups corn kernels (fresh, frozen, or canned)

8 oz cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

2 cups shredded Monterey Jack cheese

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons chili powder

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper, to taste

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

Juice of 1 lime

Crushed tortilla chips or cotija cheese for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix cream cheese, sour cream, mayonnaise, chili powder, garlic powder, onion powder, cayenne, lime juice, salt, and pepper until smooth.
Stir in shredded chicken and corn kernels until well combined.
Fold in shredded Monterey Jack cheese, green onions, and chopped cilantro.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Bake for 25–30 minutes or until hot and bubbly with a golden top.
Let rest for 5 minutes, then top with crushed tortilla chips or cotija cheese if desired.

Notes

Use rotisserie chicken for convenience and added flavor.
Substitute Greek yogurt for mayo and sour cream for a lighter version.
Adjust spice levels by omitting or increasing cayenne pepper.
Roast corn beforehand for a smoky flavor boost.
Casserole can be frozen and reheated for easy meal prep.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/6 of casserole
Calories: 420
Sugar: 4g
Sodium: 580mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg