Description
This Street Corn Chicken Casserole combines tender shredded chicken, sweet corn, creamy cheeses, and bold Mexican flavors for a comforting and cheesy bake everyone will love.
Ingredients
- 3 cups shredded cooked chicken
- 15 ounces corn kernels, drained
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded Monterey Jack cheese, divided
- 1/4 cup crumbled cotija cheese, divided
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt, to taste
- Black pepper, to taste
- 6 ounces crushed tortilla chips
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, chili powder, garlic powder, cumin, lime juice, salt, and pepper until smooth.
- Stir in shredded chicken, corn, 1 1/2 cups Monterey Jack cheese, 2 tablespoons cotija cheese, and cilantro.
- Transfer mixture into the prepared baking dish and spread evenly.
- Top with remaining 1/2 cup Monterey Jack cheese, 2 tablespoons cotija cheese, and crushed tortilla chips.
- Bake for 25–30 minutes until casserole is bubbly and top is golden brown.
- Serve warm, optionally garnished with extra cilantro or a squeeze of lime.
Notes
- Use rotisserie chicken to save time.
- Adjust chili powder for desired spiciness.
- Leftovers store well in the fridge for 2–3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Mexican