Description
A delicious and easy-to-make Street Corn Chicken Casserole that combines the flavors of Mexican street corn with tender shredded chicken, creamy cheeses, and a hint of spice. Perfect for a comforting weeknight dinner or a crowd-pleasing potluck dish.
Ingredients
For the Casserole:
- 2 cups cooked, shredded chicken
- 4 cups corn kernels (fresh, canned, or frozen and thawed)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: sliced jalapeños, hot sauce for extra kick
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix Filling: In a large mixing bowl, combine the shredded chicken, corn kernels, cream cheese, sour cream, mayonnaise, shredded cheese, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix until smooth and well blended.
- Transfer to Dish: Pour the mixture into the prepared baking dish and spread it evenly.
- Top with Cheese: Sprinkle extra shredded cheese on top (mozzarella or Monterey Jack works great).
- Bake: Bake for 20–25 minutes, or until hot and bubbly and the cheese is golden and melted.
- Garnish & Serve: Remove from the oven, garnish with chopped fresh cilantro, and serve hot. Optional: Top with sliced jalapeños or a drizzle of hot sauce for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
