Street Corn Chicken Casserole (Print Version)
# Ingredients:
→ Casserole Filling
01 -
3 cups cooked shredded chicken
02 -
420 grams whole kernel corn, drained (or 225 grams frozen corn)
03 -
285 grams canned diced tomatoes with green chiles, drained
04 -
115 grams cream cheese, softened
05 -
120 grams sour cream
06 -
120 grams mayonnaise
07 -
170 grams shredded Monterey Jack or Mexican blend cheese, plus extra for topping
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon onion powder
10 -
0.5 teaspoon smoked paprika
11 -
0.5 teaspoon chili powder
12 -
Juice of 1 lime
13 -
Salt and freshly ground black pepper, to taste
→ For Garnish and Topping
14 -
2 green onions, chopped
15 -
0.25 cup chopped fresh cilantro (optional)
→ Optional Add-ins
16 -
1 cup cooked rice or cooked pasta
17 -
1 cup crushed tortilla chips (for topping)
18 -
Diced jalapeños
# Instructions:
01 -
Preheat oven to 190°C. Grease a 23x33 cm oven-safe baking dish.
02 -
In a large bowl, mix together shredded chicken, corn, diced tomatoes with green chiles, softened cream cheese, sour cream, mayonnaise, shredded cheese, garlic powder, onion powder, smoked paprika, chili powder, lime juice, salt, and black pepper. Stir thoroughly until evenly combined and creamy.
03 -
Transfer the mixture into the greased baking dish and spread evenly. Sprinkle with additional shredded cheese and, if using, crushed tortilla chips.
04 -
Place dish in the oven and bake for 20 to 25 minutes, until the casserole is heated through, cheese has fully melted, and the top is lightly golden.
05 -
Remove casserole from oven. Garnish with chopped green onions and fresh cilantro. Serve hot, optionally with lime wedges, tortilla chips, or a simple side salad.
# Notes:
01 -
Adjust spiciness by adding chopped pickled jalapeños or increased chili powder.
02 -
For a lighter option, substitute Greek yogurt for sour cream.
03 -
This dish can be prepared in advance and refrigerated; extend baking time by 5–10 minutes if chilled.
04 -
Versatile for serving as a dip with tortilla chips, wrapped in tortillas, or paired with rice or beans.