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Street Corn Chicken Casserole Recipe

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★★★★★

4.9 from 62 reviews

Street Corn Chicken Casserole is a creamy, cheesy, and flavorful baked dish inspired by the vibrant flavors of Mexican street corn. It combines shredded chicken with corn, cream cheese, sour cream, mayonnaise, and a blend of spices, all topped with a crunchy cheesy tortilla chip layer for a delightful texture contrast. Perfect for a family dinner or potluck, this casserole offers a comforting, savory meal with a zesty kick from chili powder and lime juice.

Ingredients

Scale

Main 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

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish with nonstick spray to prevent sticking.
  2. Combine the Mixture: In a large bowl, mix together shredded chicken, drained corn, softened cream cheese, sour cream, mayonnaise, and 1 1/2 cups of the shredded Monterey Jack cheese. Add half of the cotija cheese along with the chopped cilantro. Season with chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper. Stir thoroughly until all ingredients are well combined.
  3. Transfer to Baking Dish: Pour and spread the chicken and corn mixture evenly into the prepared baking dish, creating a smooth, uniform layer as the casserole base.
  4. Prepare Topping: In a small bowl, toss the crushed tortilla chips with the remaining 1/2 cup of shredded Monterey Jack cheese, ensuring the cheese is well distributed with the chips.
  5. Add Topping and Bake: Evenly scatter the tortilla chips and cheese mixture over the casserole layer. Place the dish in the oven and bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the casserole edges are bubbling.
  6. Cool and Serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving. Garnish with extra cilantro, lime wedges, or hot sauce as desired to enhance the flavor.

Notes

  • For extra heat, add chopped jalapeños to the mixture or serve with hot sauce on the side.
  • Cheddar or pepper jack cheese can substitute Monterey Jack cheese for a sharper or spicier flavor.
  • If cotija cheese is unavailable, feta cheese is a good replacement.
  • For meal prep, assemble the casserole without the tortilla chip topping, cover and refrigerate; add the topping just before baking.
  • Using rotisserie chicken saves time and adds extra flavor.
  • To freeze, cool the baked casserole entirely, store in freezer-safe containers for up to 2 months, and reheat in the oven for the best texture.
  • Review all ingredients for potential allergens before serving.

Keywords: Street Corn Chicken Casserole, Mexican casserole, cheesy chicken bake, comfort food, baked chicken dish, tortilla chip topping, Mexican street corn recipe

Find it online: https://cookwithlea.com/street-corn-chicken-casserole-recipe-2/