Description
This Street Corn Chicken Casserole combines juicy shredded chicken with creamy corn, zesty lime, and a duo of cheeses for a bold, comforting dish inspired by classic Mexican street food.
Ingredients
- 3 cups cooked shredded chicken
- 3 cups corn kernels (fire-roasted or regular)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup Cotija cheese, crumbled
- 1 cup shredded Monterey Jack cheese
- 1 cup diced red bell pepper
- 1 jalapeño, diced (optional)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a large bowl, mix shredded chicken, corn, mayonnaise, sour cream, diced bell pepper, jalapeño (if using), half of the Cotija and Monterey Jack cheeses, lime juice, chili powder, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture into the prepared casserole dish and spread evenly.
4. Sprinkle the remaining Cotija and Monterey Jack cheese over the top.
5. Bake for 25–30 minutes, until hot and bubbly.
6. Broil for 2–3 minutes if desired to achieve a golden, slightly crispy top.
7. Garnish with chopped cilantro and an extra squeeze of lime juice before serving.
Notes
Use fire-roasted corn for added smoky flavor.
Stir in black beans or diced zucchini for extra nutrients and texture.
Do not skip the lime juice — it brightens and balances the richness.
This casserole is great for meal prep and keeps well in the refrigerator or freezer.