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Street Corn Chicken Casserole

Street Corn Chicken Casserole: A Cozy Mexican Delight

This Street Corn Chicken Casserole combines juicy chicken, sweet corn, and zesty flavors for a delightful meal that's sure to please.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 3 cups Cooked Shredded Chicken feel free to substitute with rotisserie or leftover grilled turkey
  • 2 cups Corn Kernels use fresh, frozen, or canned, and char for an extra flavor boost
  • 8 oz Cream Cheese light or dairy-free cream cheese is a great substitution
  • 1 cup Sour Cream or Plain Greek Yogurt Greek yogurt is a healthier alternative
  • 1/2 cup Mayonnaise you can replace it with additional yogurt for a lighter option
  • 1 can Diced Green Chiles or Jalapeño fresh jalapeño can provide extra heat
For the Cheesy Layer
  • 2 cups Monterey Jack or Pepper Jack Cheese Cheddar or Oaxaca varieties work well too
  • 1/2 cup Cotija Cheese feta or Parmesan are suitable alternatives
For Seasoning and Brightness
  • 1 each Lime use fresh lime juice and zest for the best flavor
  • 1 tbsp Chili Powder adjust spice levels to your taste preferences
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • to taste Kosher Salt and Black Pepper essential for enhancing flavor
For Freshness and Crunch
  • 1/4 cup Chopped Cilantro optional for those who aren't fans
  • 1/2 cup Green Onions provide a refreshing crunch and flavor contrast
  • 1/4 cup Red Onion fresh is best!
  • 1 cup Crushed Tortilla Chips or Panko optional crunchy topping mixed with melted butter

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing Bowl
  • Hand Mixer or Whisk

Method
 

Step-by-Step Instructions for Street Corn Chicken Casserole
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In a large skillet over medium-high heat, drizzle a bit of oil and add your corn kernels. Sauté for about 5-7 minutes until blistered and slightly charred.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually incorporate sour cream, mayonnaise, lime zest, lime juice, and spices until well combined.
  4. Gently fold in the shredded chicken, 1.5 cups of cheese, half of the charred corn, chopped cilantro, and green onions.
  5. Spread the mixture into the prepared baking dish. Distribute the remaining corn on top and sprinkle with an additional ½ cup of cheese. Add crushed tortilla chips or panko topping if desired.
  6. Bake for 25-30 minutes, or until bubbly around the edges and cheese is melted and golden. Broil for an extra 2-3 minutes for a charred top if desired.
  7. Allow to rest for 5-10 minutes before serving. Garnish with cotija cheese, fresh cilantro, green onions, and a spritz of lime juice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Shred warm chicken for the best texture. Char the corn for enhanced flavor. Make ahead up to 24 hours if desired.

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