Street Corn Chicken Casserole
A creamy and flavorful casserole combining shredded chicken, fire-roasted corn, and cheeses with a tangy elote-inspired sauce for a satisfying family dinner.
Equipment
- 1 9x13-inch baking dish
- 1 large mixing bowl
Ingredients
- 3 cups shredded cooked chicken rotisserie works great
- 16 oz frozen fire-roasted corn thawed
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup diced red onion
- 1 jalapeño seeded and finely diced
- 1/2 cup chopped fresh cilantro plus more for garnish
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese
- 1 tsp Tajin seasoning for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, blend softened cream cheese, sour cream, mayonnaise, and lime juice until smooth.
- Mix in chili powder, smoked paprika, cumin, salt, and black pepper, then add diced red onion, jalapeño, and half the chopped cilantro.
- Fold in shredded chicken and thawed fire-roasted corn, coating everything evenly with the creamy sauce.
- Spread mixture evenly into the prepared baking dish.
- Sprinkle shredded Monterey Jack cheese and crumbled cotija cheese evenly over the top.
- Bake for 20-25 minutes until hot, bubbly, and cheeses are melted and lightly browned.
- Remove from oven and let rest 5 minutes before garnishing with Tajin seasoning, additional cilantro, and cotija cheese.
Notes
- Char the corn in a dry skillet for smokier flavor.
- Adjust jalapeño seeds to customize heat level.
- Use rotisserie chicken to save time.
- Store leftovers covered in refrigerator up to 3 days.