🌽 Street Corn Chicken Casserole
🕒 Prep Time: 15 mins
🍽️ Servings: 6–8
🔥 Bake Time: 30 mins
📝 Ingredients:
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2 cups cooked chicken, shredded or diced (rotisserie works great!)
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1 can (15 oz) corn kernels, drained (or 1.5 cups frozen corn, thawed)
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1 can (15 oz) black beans, drained and rinsed (optional)
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/2 cup mayonnaise (or Greek yogurt for a lighter version)
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1/2 cup sour cream
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1/2 tsp garlic powder
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1/2 tsp chili powder
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1/2 tsp smoked paprika
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1/4 tsp cumin
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1 tbsp lime juice
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2 cups shredded Mexican blend cheese (divided)
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1/4 cup chopped fresh cilantro (plus more for garnish)
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1/4 cup crumbled cotija cheese (optional but recommended)
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Salt & pepper, to taste
📝 Ingredients:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine the cooked chicken, corn, black beans (if using), bell pepper, red onion, mayo, sour cream, lime juice, and all the spices (garlic powder, chili powder, paprika, cumin, salt, pepper).
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Stir in 1½ cups of the shredded cheese and the chopped cilantro. Mix until well combined.
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Spread the mixture evenly in the prepared baking dish.
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Top with the remaining ½ cup shredded cheese.
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Bake uncovered for 25–30 minutes, or until hot and bubbly and cheese is melted.
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Remove from oven and sprinkle with cotija cheese and extra cilantro before serving.
🌮 Optional Toppings or Add-ins:
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Diced jalapeños for heat
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Crushed tortilla chips on top for crunch
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Avocado slices or a drizzle of hot sauce when serving
🧊 Storage:
Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave. This dish also freezes well (up to 2 months)!