Street Corn Chicken Casserole (Printable Version)
Hearty casserole with chicken, corn, cheeses, and crispy tortilla chip topping. Great for gatherings and easy to serve.
# What You'll Need:
→ Casserole Base
01 -
2 cups (about 300 g) cooked, shredded chicken (rotisserie preferred)
02 -
4 cups (about 600 g) corn kernels, fresh, frozen, or drained canned
03 -
225 g cream cheese, softened
04 -
240 ml sour cream
05 -
120 ml mayonnaise
06 -
100 g shredded Monterey Jack cheese or Mexican blend
07 -
60 g crumbled cotija cheese or feta cheese as substitute
08 -
15 g chopped fresh cilantro
09 -
2 tablespoons chili powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon ground cumin
12 -
Juice of 1 lime
13 -
Salt and black pepper, to taste
→ Topping
14 -
1 cup (about 30 g) crushed tortilla chips
15 -
50 g shredded Monterey Jack cheese
→ Optional Garnishes
16 -
Extra chopped fresh cilantro
17 -
Lime wedges
18 -
Hot sauce
# Steps To Follow:
01 -
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish and set aside.
02 -
In a large bowl, thoroughly mix shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, shredded Monterey Jack cheese, half the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper until the mixture is smooth and uniform.
03 -
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cotija cheese evenly across the top.
04 -
In a small bowl, combine crushed tortilla chips with the remaining Monterey Jack cheese. Distribute this mixture evenly over the surface.
05 -
Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbling, and the topping is golden brown.
06 -
Allow to cool slightly before garnishing with additional chopped cilantro, lime wedges, and hot sauce as desired. Serve warm.
# Notes and Tips:
01 -
Using rotisserie chicken offers convenience and added depth of flavor.