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Street Corn Chicken Casserole Recipe

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★★★★★

4.7 from 137 reviews

This Street Corn Chicken Casserole is a comforting, flavorful dish that combines tender shredded chicken with sweet corn, creamy cheeses, and zesty spices. Inspired by the flavors of Mexican street corn, this baked casserole features a crunchy tortilla chip topping and is perfect for a family dinner or casual gathering.

Ingredients

Scale

Protein & Vegetables

  • 2 cups cooked shredded chicken (rotisserie preferred)
  • 4 cups corn kernels (fresh, frozen, or drained canned)

Dairy & Condiments

  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded Monterey Jack cheese (or Mexican blend)
  • ½ cup crumbled cotija cheese (or feta as substitute)
  • ½ cup shredded Monterey Jack cheese (for topping)

Spices & Flavorings

  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • Salt and black pepper, to taste

Toppings & Garnishes

  • 1 cup crushed tortilla chips
  • Extra chopped fresh cilantro
  • Lime wedges
  • Hot sauce

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent the casserole from sticking during baking.
  2. Prepare casserole mixture: In a large bowl, combine the shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, 1 cup shredded Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, and season with salt and black pepper. Mix thoroughly until the ingredients are well incorporated and the mixture is smooth and uniform.
  3. Assemble casserole: Spread the prepared mixture evenly into the greased baking dish. Sprinkle the remaining cotija cheese evenly over the top to add a salty and tangy flavor layer.
  4. Prepare topping: In a small bowl, combine crushed tortilla chips with the remaining ½ cup shredded Monterey Jack cheese. Distribute this mixture evenly over the top of the casserole to create a crunchy, cheesy crust.
  5. Bake casserole: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes. Bake until the casserole is hot and bubbly, and the chip and cheese topping turns golden brown and crisp.
  6. Garnish and serve: Let the casserole cool slightly before serving. Garnish with extra chopped fresh cilantro, lime wedges, and hot sauce as desired. Serve warm and enjoy this elevated twist on classic street corn flavors with chicken.

Notes

  • Using rotisserie chicken helps save time, but you can also use freshly cooked shredded chicken.
  • Frozen corn should be thawed and drained before use; canned corn should be rinsed and drained to avoid excess moisture.
  • For a spicier kick, add additional chili powder or a dash of cayenne pepper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • To make this dish gluten-free, ensure tortilla chips used are labeled gluten-free.

Keywords: street corn, chicken casserole, Mexican casserole, baked casserole, creamy casserole, tortilla chip topping, comfort food

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