Street Corn Chicken Casserole

 

Servings: 6

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients

2 cups cooked, shredded chicken (rotisserie works great)

2 cups frozen corn (or canned/drained)

1 (8 oz) block cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp smoked paprika

Juice of 1 lime

1/4 cup chopped fresh cilantro (plus extra for topping)

1 (4 oz) can diced green chiles (optional for a kick)

1 1/2 cups shredded Monterey Jack or Mexican blend cheese

1/2 cup crumbled cotija cheese (or feta if unavailable)

Salt & pepper to taste

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Topping (Optional but recommended)

Crushed tortilla chips or corn chips

Extra cotija cheese

Tajín or chili powder sprinkle

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. In a large bowl, mix cream cheese, sour cream, mayo, lime juice, chili powder, garlic powder, cumin, paprika, salt, and pepper until smooth.

3. Fold in the corn, chicken, green chiles, shredded cheese, cotija, and cilantro.

4. Transfer the mixture to the baking dish and spread evenly.

5. Top with crushed chips and a sprinkle of extra cheese if using.

6. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.

7. Garnish with cilantro and Tajín before serving.

Serving Ideas

Serve it with warm tortillas, over rice, or scoop it up with chips like a hot dip.

Want a spicy version or a lighter one? Let me know and I can tweak the recipe!