Street Corn Chicken Casserole (Print-Friendly Version)
Tender chicken baked with creamy corn, chili, and cheese for a popular family-style comfort dish.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken breasts (approximately 4 medium pieces)
02 -
3 cups sweet corn, fresh, canned and drained, or thawed frozen
03 -
1 tablespoon lime juice (about half a lime)
04 -
1½ teaspoons chili powder
05 -
½ teaspoon salt
06 -
¼ teaspoon ground black pepper
07 -
1 cup shredded Monterey Jack cheese or Mexican cheese blend
→ Sauce
08 -
½ cup mayonnaise
09 -
½ cup sour cream
10 -
½ teaspoon garlic powder
# How to Make It:
01 -
Preheat oven to 375 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with nonstick cooking spray or neutral oil.
02 -
If the chicken breasts are thick, slice them horizontally or gently pound to an even thickness for uniform cooking.
03 -
Place the prepared chicken breasts in a single layer in the greased baking dish.
04 -
In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper.
05 -
Add sweet corn to the sauce mixture and stir until the corn is well coated.
06 -
Spoon the corn mixture evenly over the chicken breasts in the dish.
07 -
Evenly sprinkle shredded Monterey Jack cheese or Mexican blend cheese over the entire surface.
08 -
Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cheese is bubbling and lightly golden.
# Extra Suggestions:
01 -
Allow the casserole to rest for several minutes before serving to help retain moisture and ease slicing.
02 -
For a spicier dish, add minced jalapeño to the corn mixture.