Street Corn Chicken Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
2 cups cooked, shredded chicken (rotisserie preferred)
02 -
4 cups corn kernels, fresh, frozen, or drained canned
03 -
8 ounces cream cheese, softened
04 -
1 cup sour cream
05 -
1/2 cup mayonnaise
06 -
1 cup shredded Monterey Jack cheese or Mexican blend
07 -
1/2 cup crumbled cotija cheese or feta
08 -
1/4 cup chopped fresh cilantro
09 -
2 tablespoons chili powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon ground cumin
12 -
Juice of 1 lime
13 -
Salt and black pepper, to taste
→ Topping
14 -
1 cup crushed tortilla chips
15 -
1/2 cup shredded Monterey Jack cheese
→ Optional Garnishes
16 -
Chopped fresh cilantro, as desired
17 -
Lime wedges
18 -
Hot sauce
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
02 -
In a large bowl, combine the shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper. Mix thoroughly until smooth and uniform.
03 -
Evenly spread the chicken and corn mixture into the prepared baking dish. Sprinkle the remaining cotija cheese over the top.
04 -
In a small bowl, combine the crushed tortilla chips with the remaining Monterey Jack cheese. Evenly distribute this mixture over the casserole.
05 -
Bake uncovered for 25 to 30 minutes until hot, bubbling, and the topping is golden brown. Allow to cool slightly, then garnish with additional cilantro, lime wedges, and hot sauce if desired. Serve warm.
# Notes:
01 -
Rotisserie chicken adds extra flavor and saves preparation time.