Description
This Street Corn Chicken Casserole is a creamy, cheesy, and comforting dish inspired by Mexican street corn. It combines tender chicken, sweet corn, and zesty seasonings for a hearty one-pan meal perfect for family dinners or gatherings.
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups corn kernels (fresh, frozen, or canned)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
- 1 cup crushed tortilla chips or breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream cheese, sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in corn, chicken, shredded cheese, and cilantro until well combined.
- Transfer the mixture into a greased casserole dish and spread evenly.
- Sprinkle crushed tortilla chips or breadcrumbs on top if desired.
- Bake for 25–30 minutes, until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- Add black beans for extra protein and texture.
- Use jalapeños or hot sauce for added heat.
- Swap cheddar with pepper jack cheese for a spicy twist.
- Replace some mayo with Greek yogurt for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat covered in oven at 350°F or in the microwave for individual servings.
- Can be frozen before baking; add 10–15 minutes to bake time when cooking from frozen.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
