Street Corn Chicken Casserole (Print Version)
Cheesy blend of chicken and corn baked with zesty spices, finished with cilantro and a touch of lime.
# Ingredients:
→ Protein
01 -
2 cups cooked shredded chicken
→ Vegetables
02 -
4 cups corn kernels, fresh, canned, or thawed from frozen
→ Dairy
03 -
8 ounces cream cheese, softened
04 -
1/2 cup sour cream
05 -
1/2 cup mayonnaise
06 -
1 1/2 cups shredded mozzarella or Monterey Jack cheese
07 -
additional shredded mozzarella or Monterey Jack cheese for topping
08 -
1/2 cup grated Parmesan cheese
→ Spices and Seasonings
09 -
1 tablespoon chili powder
10 -
1/2 teaspoon paprika
11 -
1/2 teaspoon garlic powder
12 -
salt, to taste
13 -
black pepper, to taste
→ Finishings
14 -
1/4 cup chopped fresh cilantro
15 -
juice of 1 lime
16 -
optional sliced jalapeños
17 -
optional hot sauce
# Instructions:
01 -
Set the oven to 190°C. Lightly grease a 23 x 33 cm baking dish to prevent sticking.
02 -
In a large mixing bowl, combine shredded chicken, corn kernels, cream cheese, sour cream, mayonnaise, shredded cheese, Parmesan, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Mix until evenly combined and the mixture is smooth.
03 -
Spread the prepared mixture evenly in the greased baking dish.
04 -
Sprinkle an additional layer of shredded mozzarella or Monterey Jack cheese over the filling.
05 -
Place the dish in the oven and bake for 20 to 25 minutes until the surface is golden and bubbling.
06 -
Remove from the oven. Top with chopped cilantro. If desired, add sliced jalapeños or a drizzle of hot sauce before serving.
# Notes:
01 -
For best texture, drain canned corn well or pat dry defrosted kernels before mixing. For extra flavor, use a blend of mozzarella and Monterey Jack cheeses.