A creamy street corn chicken casserole made with shredded chicken, corn, bold spices, and melted cheese, baked until bubbly and golden.
INGREDIENTS
- 3 cups shredded cooked chicken rotisserie works great
- 16 oz frozen fire-roasted corn or whole kernel corn
- 8 oz cream cheese softened room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup diced red onion
- 1 jalapeño seeded and finely diced
- ½ cup chopped fresh cilantro plus more for garnish
- 2 tablespoon fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese or feta cheese
DIRECTIONS
- Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
- In a large bowl, mix: Cream cheese, Sour cream, Mayonnaise, and Lime juice. Blend until smooth.
- Mix in: Chili powder, Smoked paprika, Cumin, Salt, Pepper, Red onion, Jalapeño, and Half the cilantro
- Fold in: Shredded chicken and Fire-roasted corn. Mix until everything is fully coated.
- Spread mixture evenly into baking dish.
- Top with: Monterey Jack cheese and Cotija cheese
- Bake for 20 to 25 minutes until hot, bubbly, and lightly golden.
- Let sit for 5 minutes. Top with: Fresh cilantro, Extra cotija, and Tajín seasoning
