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Street Corn Chicken Casserole Recipe

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4.2 from 11 reviews

This Street Corn Chicken Casserole is a creamy, cheesy, and flavorful dish that brings together shredded chicken, sweet corn, and a zesty blend of Mexican-inspired spices. Perfectly baked with a crunchy topping of cotija cheese and optional crushed tortilla chips or breadcrumbs, it’s a comforting and satisfying meal that’s easy to prepare and serves the whole family.

Ingredients

Main Ingredients

  • 3 cups cooked, shredded chicken
  • 2 cups corn (fresh, frozen, or canned, drained)
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded Mexican-blend cheese (or cheddar + Monterey Jack)
  • ½ cup crumbled cotija cheese (or feta)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Juice of 1 lime
  • Salt and pepper, to taste
  • ¼ cup chopped cilantro (optional)

Topping (Optional)

  • ½–1 cup crushed tortilla chips or breadcrumbs

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil to prevent sticking.
  2. Prepare Sauce: In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined, creating a creamy and flavorful sauce base.
  3. Mix Ingredients: Add the shredded chicken, corn, shredded Mexican-blend cheese, and chopped cilantro (if using) into the sauce mixture. Stir thoroughly until all ingredients are evenly coated with the creamy sauce.
  4. Assemble Casserole: Transfer the combined mixture to the prepared baking dish, spreading it out into an even layer to promote uniform cooking.
  5. Add Toppings: Evenly sprinkle the crumbled cotija cheese over the top of the casserole. For extra crunch, add a layer of crushed tortilla chips or breadcrumbs if desired.
  6. Bake: Place the casserole in the oven and bake uncovered for 25–30 minutes, until the casserole is hot, bubbly around the edges, and the top turns lightly golden.
  7. Optional Broil: For a golden brown and crispy top, switch the oven to broil and cook the casserole for an additional 2–3 minutes. Watch carefully to avoid burning.
  8. Rest and Serve: Remove the casserole from the oven and allow it to rest for about 5 minutes. Garnish with extra cilantro, lime wedges, or more cotija cheese if desired before serving. Enjoy your delicious Street Corn Chicken Casserole!

Notes

  • You can use fresh, frozen, or canned corn; just be sure to drain well if using canned.
  • Shredded cooked chicken can be prepared in advance or substituted with rotisserie chicken for convenience.
  • For a dairy-free version, substitute sour cream and cheeses with plant-based alternatives.
  • Add jalapeños or hot sauce if you prefer a spicier casserole.
  • Use gluten-free breadcrumbs or skip toppings for a gluten-free dish.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://bitezly.com/street-corn-chicken-casserole-recipe/