Street Corn Chicken Casserole (Print)
A creamy, cheesy casserole combining shredded chicken and corn kernels with Mexican spices topped with melty cheese and fresh cilantro.
# Ingredients:
→ Protein
01 -
2 cups cooked shredded chicken
→ Vegetables
02 -
4 cups corn kernels (fresh, canned, or thawed from frozen)
→ Dairy
03 -
225g cream cheese, softened
04 -
120ml sour cream
05 -
120ml mayonnaise
06 -
350g shredded mozzarella or Monterey Jack cheese, divided
07 -
50g grated Parmesan cheese
→ Spices and Seasonings
08 -
1 tablespoon chili powder
09 -
1/2 teaspoon paprika
10 -
1/2 teaspoon garlic powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Finishings
13 -
1/4 cup fresh cilantro, chopped
14 -
Juice of 1 lime
15 -
Sliced jalapeños (optional)
16 -
Hot sauce (optional)
# Directions:
01 -
Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish to prevent sticking.
02 -
In a large mixing bowl, combine shredded chicken, corn kernels, cream cheese, sour cream, mayonnaise, 350g shredded cheese, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix until evenly combined and smooth.
03 -
Spread the prepared mixture evenly in the greased baking dish.
04 -
Sprinkle an additional layer of shredded mozzarella or Monterey Jack cheese over the filling.
05 -
Place the dish in the oven and bake for 20 to 25 minutes until the surface is golden and bubbling.
06 -
Remove from the oven. Top with chopped cilantro. If desired, add sliced jalapeños or a drizzle of hot sauce before serving.
# Notes:
01 -
This casserole combines the flavors of Mexican street corn (elote) with tender chicken for a hearty meal.
02 -
For a make-ahead option, prepare the mixture up to 24 hours in advance and refrigerate before baking.