Description
This Street Corn Chicken Casserole is a creamy, cheesy, and flavorful dish inspired by Mexican street corn. It combines shredded chicken, corn, and a blend of cheeses with a tangy, spiced sauce, baked to golden perfection. Perfect for a comforting dinner or potluck, this casserole delivers the iconic street corn flavors in a hearty, easy-to-make form.
Ingredients
Scale
Sauce and Cream Base
- ½ cup mayonnaise
- ½ cup sour cream
- 4 oz cream cheese, softened
- Juice of 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Chicken and Corn
- 2–3 cups cooked shredded chicken
- 2 cups corn (frozen, canned, or roasted; drained if canned)
- 1 (4 oz) can diced green chiles
Cheeses and Garnishes
- 1½ cups shredded cheddar or Mexican blend cheese, divided
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the casserole baking.
- Prepare the Sauce: In a large mixing bowl, combine mayonnaise, sour cream, softened cream cheese, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly until smooth and creamy.
- Add Chicken and Corn: Stir the cooked shredded chicken, corn, and diced green chiles into the sauce mixture. Mix well to evenly coat all ingredients.
- Add Cheese: Fold in 1 cup of the shredded cheddar or Mexican blend cheese to the mixture, reserving the remaining ½ cup for topping.
- Assemble the Casserole: Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the reserved shredded cheese evenly on top.
- Bake: Place the casserole in the oven and bake for about 20-25 minutes, until the cheese on top is melted and lightly browned.
- Garnish and Serve: Remove from oven and sprinkle the crumbled cotija cheese and chopped cilantro on top. Serve warm for a delicious, comforting meal.
Notes
- You can use fresh roasted corn for a smoky flavor or frozen/canned corn for convenience.
- Adjust the chili powder and smoked paprika to your preferred spice level.
- Cilantro is optional; omit if you do not like its flavor.
- Leftovers store well in the refrigerator for up to 3 days.
- For a healthier version, use low-fat sour cream and cheese.
Keywords: street corn casserole, chicken casserole, Mexican chicken casserole, cheesy casserole, comfort food, baked casserole, easy dinner recipe