Street Corn Chicken Casserole (Print-Friendly Version)
Cheesy chicken and corn, spiced and baked, then finished with fresh cilantro and lime for irresistible flavor.
# What You’ll Need to Make This:
→ Protein
01 -
480 g cooked shredded chicken
→ Vegetables
02 -
640 g corn kernels, fresh, canned, or thawed from frozen
→ Dairy
03 -
225 g cream cheese, softened
04 -
120 ml sour cream
05 -
120 ml mayonnaise
06 -
180 g shredded mozzarella or Monterey Jack cheese
07 -
additional shredded mozzarella or Monterey Jack cheese for topping
08 -
60 g grated Parmesan cheese
→ Spices and Seasonings
09 -
15 ml chili powder
10 -
2.5 ml paprika
11 -
2.5 ml garlic powder
12 -
salt, to taste
13 -
black pepper, to taste
→ Finishings
14 -
10 g chopped fresh cilantro
15 -
juice of 1 lime
16 -
optional sliced jalapeños
17 -
optional hot sauce
# How to Prepare:
01 -
Preheat oven to 190°C and lightly grease a 23 x 33 cm baking dish to prevent sticking.
02 -
In a large mixing bowl, add shredded chicken, corn kernels, cream cheese, sour cream, mayonnaise, shredded cheese, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix thoroughly until the mixture is smooth and evenly blended.
03 -
Spread the prepared mixture evenly into the greased baking dish.
04 -
Sprinkle an additional layer of shredded mozzarella or Monterey Jack cheese over the surface.
05 -
Transfer the casserole to the oven and bake for 20 to 25 minutes or until the surface is golden and bubbling.
06 -
Remove from the oven and top with chopped cilantro. Optionally, add sliced jalapeños or a drizzle of hot sauce before serving.
# Extra Tips:
01 -
Drain canned corn thoroughly or pat dry defrosted kernels to prevent excess moisture in the dish.
02 -
For enhanced flavor, consider using a blend of mozzarella and Monterey Jack cheeses in the filling and topping.