Street Corn Chicken Casserole
Transform the vibrant, zesty flavors of Mexican street corn into a hearty, protein-packed dinner that your whole family will love. This casserole features tender shredded chicken, sweet corn, and a rich, creamy sauce infused with chili, lime, and melty cheeses. It is the ultimate weeknight comfort food that comes together with minimal effort and delivers maximum flavor. Perfect for busy evenings or meal prepping ahead of time, this dish is guaranteed to become a new favorite in your recipe rotation.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
480g cooked shredded chicken
640g corn kernels
225g cream cheese, softened
120ml sour cream
120ml mayonnaise
180g shredded mozzarella or Monterey Jack cheese
Additional shredded mozzarella or Monterey Jack for topping
60g grated Parmesan cheese
15ml chili powder
2.5ml paprika
2.5ml garlic powder
Salt and black pepper to taste
10g chopped fresh cilantro
Juice of 1 lime
Optional: Sliced jalapeños and hot sauce
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth.
Fold in the shredded chicken, corn kernels, the 180g of shredded cheese, and half of the Parmesan cheese.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining shredded cheese and the rest of the Parmesan.
Bake for 25 minutes or until the edges are bubbling and the cheese is lightly golden.
Remove from the oven, garnish with fresh cilantro, and serve with optional hot sauce or jalapeños.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Feel free to adjust the chili powder or add extra hot sauce if you prefer a spicier dish.