Street Corn Chicken Casserole Recipe
Street Corn Chicken Casserole is a flavorful and hearty main dish that combines tender, browned chicken breasts with a creamy, spicy Mexican street corn mixture. Topped with crumbled cotija cheese and fresh cilantro, this casserole blends the zest of Mexican street corn with the comforting texture of baked chicken, perfect for a satisfying family dinner.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American, Mexican
Ingredients
Scale
Chicken
- 4 chicken breasts, boneless and skinless
Mexican Street Corn Mixture
- 3 cups sweet corn (if using canned, drain first; if frozen, thaw first)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
For Serving
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Corn Mixture: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and optional cayenne pepper. Mix well until fully combined.
- Season Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Brown Chicken: Heat a nonstick skillet over medium heat and add a small amount of oil. Place the chicken breasts in the skillet and brown each side until nicely golden, about 3-4 minutes per side. This step creates flavor and seals in juices.
- Assemble Casserole: Arrange the browned chicken breasts in a casserole dish in a single layer. Spread the prepared Mexican street corn mixture evenly over the top of the chicken breasts.
- Bake: Place the casserole dish in the preheated oven and bake uncovered for 30 to 40 minutes, or until the chicken is cooked through and an internal meat thermometer reads 165°F in the thickest part.
- Garnish and Serve: Remove the casserole from the oven and immediately sprinkle crumbled cotija cheese and chopped fresh cilantro over the top. Allow the chicken to rest for five minutes before serving to let juices settle for tender bites.
Notes
- Letting the chicken rest for at least five minutes before slicing helps retain juices and keeps the chicken tender.
- This recipe works best with thin chicken breasts; slicing them in half horizontally allows faster, more even cooking.
- For a quick alternative, canned chicken breast can be used, though fresh chicken yields better flavor and texture.
Keywords: Street Corn Chicken Casserole, Mexican street corn, chicken casserole, baked chicken dish, cotija cheese
Find it online: https://cookwithlea.com/street-corn-chicken-casserole-recipe/
