Description
Sizzling Street Corn Chicken Casserole brings the zesty flavors of Mexican street corn straight to your dinner table, combining juicy chicken with creamy, cheesy goodness that will have your family asking for seconds.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, cooked and shredded
- 4 cups corn kernels
- 8 ounces cream cheese
Cheese and Dairy:
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup mayonnaise
Seasonings and Garnish:
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper
- 1 cup crushed tortilla chips
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray, ensuring complete coverage for easy serving.
- Combine 2 cups shredded chicken, 4 cups corn kernels, 8 ounces softened cream cheese, 1 cup sour cream, and ½ cup mayonnaise in a large mixing bowl.
- Add 1 cup Monterey Jack cheese, ¼ cup chopped cilantro, 2 tablespoons chili powder, 1 teaspoon garlic powder, and 1 teaspoon cumin to the mixture.
- Squeeze juice from 1 lime into the bowl. Season with salt and pepper to create a creamy, well-blended filling.
- Transfer the entire mixture into the prepared baking dish, spreading it evenly to create a smooth surface.
- Sprinkle ½ cup crumbled cotija cheese across the top of the casserole for additional flavor.
- Mix 1 cup crushed tortilla chips with ½ cup Monterey Jack cheese in a separate small bowl.
- Distribute the tortilla chip and cheese mixture over the casserole, creating a crunchy topping layer.
- Bake uncovered at 375°F for 25-30 minutes until the top turns golden brown and the edges bubble slightly.
- Remove from the oven and let the casserole rest for 5 minutes to set and cool slightly.
- Garnish with extra chopped cilantro and serve warm with lime wedges on the side.
Notes
- Gently mix ingredients to keep the texture light and prevent over-compacting the casserole.
- Shred chicken while it’s still warm for easier and more even mixing into the creamy base.
- For a gluten-free version, swap tortilla chips with crushed gluten-free corn chips or almond flour-based crackers.
- Fresh corn kernels can replace canned for a brighter, more vibrant flavor profile if seasonal corn is available.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 418 kcal
- Sugar: 5 g
- Sodium: 490 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg