Description

This Street Corn Chicken Casserole is packed with irresistible flavors, from shredded chicken and charred corn to creamy cheeses, making it an ideal quick dinner for any night.

Ingredients

Scale

3 cups shredded rotisserie chicken
2 cans (15.25 ounces each) corn kernels, drained
1 tablespoon olive oil
1 package (8 ounces) cream cheese, softened
½ cup (104 g) mayonnaise
½ cup (115 g) sour cream
2 tablespoons lime juice, from about 1 lime
1 large jalapeño, seeded, finely diced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 can (10 ounces) rotel (diced tomatoes with green chilies), undrained
2 ½ cups (282.5 g) monterey jack cheese, shredded, divided
¼ cup queso fresco, or cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
Lime wedges, for serving

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Instructions

Preheat oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the corn and sauté for 4 to 6 minutes until it’s lightly golden and slightly charred. Remove from heat.
In a large bowl, combine cream cheese, mayonnaise, sour cream, lime juice, jalapeño, chili powder, paprika, garlic powder, salt, and pepper. Beat until smooth and creamy.
Fold in the shredded chicken, charred corn, undrained Rotel, and 1 ½ cups of Monterey Jack cheese until well mixed.
Spread the mixture into the prepared baking dish and sprinkle remaining Monterey Jack cheese on top.
Bake uncovered for 25 to 35 minutes until bubbly and cheese is melted and lightly golden.
Remove from oven and sprinkle with queso fresco (or cotija cheese) and cilantro. Let rest for 5 to 10 minutes before serving. Serve with lime wedges.

Notes

For added flavor, use fresh corn if available during the season.
This casserole can be made ahead of time and baked before serving for convenience.
Feel free to adjust the level of spiciness by adding more or fewer jalapeños.

Nutrition

Serving Size: 1 serving
Calories: 474
Sugar: 3g
Sodium: 657mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg