Street Corn Chicken Casserole
This Street Corn Chicken Casserole combines tender shredded chicken, sweet corn, creamy cheeses, and bold Mexican-inspired seasonings into one irresistible baked dinner. Loaded with cream cheese, sour cream, Parmesan, and melty mozzarella, it's an easy family-friendly casserole that's perfect for busy weeknights, potlucks, or meal prep.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- Mixing spoon or spatula
- measuring cups and spoons
Ingredients
- 480 g cooked shredded chicken
- 640 g corn kernels
- 225 g cream cheese, softened
- 120 ml sour cream
- 120 ml mayonnaise
- 180 g shredded mozzarella or Monterey Jack cheese
- additional shredded mozzarella or Monterey Jack cheese for topping
- 60 g grated Parmesan cheese
- 15 ml chili powder
- 2.5 ml paprika
- 2.5 ml garlic powder
- salt, to taste
- black pepper, to taste
- 10 g fresh cilantro, chopped
- 1 lime, juiced
- sliced jalapeños (optional)
- hot sauce (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, corn, cream cheese, sour cream, mayonnaise, shredded cheese, Parmesan cheese, chili powder, paprika, garlic powder, lime juice, salt, and black pepper. Mix until smooth and evenly combined.
- Spread the chicken mixture evenly into the prepared baking dish.
- Sprinkle an additional layer of shredded mozzarella or Monterey Jack cheese evenly over the top.
- Bake for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly golden.
- Remove from the oven and garnish with chopped cilantro. Add sliced jalapeños or a drizzle of hot sauce if desired. Serve warm.
Notes
Rotisserie chicken works perfectly for this recipe and saves time. For extra heat, stir in diced jalapeños or additional chili powder. Prepare the casserole up to one day ahead, refrigerate, and bake just before serving. Garnish with fresh cilantro, lime wedges, and your favorite hot sauce.