Street Corn Chicken Casserole (Printable Version)
# What You’ll Need:
→ Casserole Base
01 -
2 cups cooked, shredded chicken (rotisserie preferred)
02 -
4 cups corn kernels (fresh, frozen, or drained canned)
03 -
8 ounces cream cheese, softened
04 -
1 cup sour cream
05 -
½ cup mayonnaise
06 -
1 cup shredded Monterey Jack cheese (or Mexican blend)
07 -
½ cup crumbled cotija cheese (or feta as substitute)
08 -
¼ cup chopped fresh cilantro
09 -
2 tablespoons chili powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon ground cumin
12 -
Juice of 1 lime
13 -
Salt and black pepper, to taste
→ Topping
14 -
1 cup crushed tortilla chips
15 -
½ cup shredded Monterey Jack cheese
→ Optional Garnishes
16 -
Extra chopped fresh cilantro
17 -
Lime wedges
18 -
Hot sauce
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
02 -
In a large bowl, thoroughly mix shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half of the cotija, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and pepper until smooth and uniform.
03 -
Evenly spread the mixture into the prepared baking dish. Sprinkle the remaining cotija cheese evenly over the top.
04 -
Combine crushed tortilla chips with the remaining Monterey Jack cheese in a small bowl. Evenly distribute this mixture over the casserole.
05 -
Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. Allow to cool slightly, then garnish with additional chopped cilantro, lime wedges, and hot sauce as desired. Serve warm.
# Additional Notes:
01 -
Utilize rotisserie chicken for added flavor and ease of preparation.