Cheesy Street Corn Chicken Casserole
Cheesy Street Corn Chicken Casserole blends the flavors of Mexican street corn with tender chicken, gooey cheese, and a creamy base. A hearty one-pan meal perfect for weeknights or gatherings.
Equipment
- mixing bowl
- spatula or spoon
- 9x13-inch baking dish
- oven
- measuring cups and spoons
Ingredients
- 2 cups shredded cooked chicken (rotisserie or baked)
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 cup sour cream or mayonnaise
- 1 stick melted butter
- 1 box Jiffy cornbread mix
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 jalapeño, diced (optional)
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.25 cup crumbled cotija cheese for garnish
Instructions
- Preheat oven to 350°F and grease a large casserole dish.
- In a mixing bowl, combine whole corn, creamed corn, sour cream, melted butter, and Jiffy mix until smooth.
- Stir in shredded chicken, shredded cheese, jalapeño, and spices until evenly mixed.
- Pour mixture into prepared dish and spread evenly.
- Bake for 45–50 minutes until golden and set in the center.
- Remove from oven and cool for 5 minutes before serving.
- Top with cilantro, lime juice, and cotija cheese for garnish.
Notes
You can substitute Greek yogurt for sour cream for a lighter version.
Rotisserie chicken works well and saves time.
Leftovers store in the fridge for 3 days and reheat beautifully.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 25gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 720mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 7mgCalcium: 190mgIron: 1.9mg