Description
Street Corn Chicken Casserole is a creamy, cheesy, and flavor-packed dish that combines the vibrant taste of Mexican street corn with hearty chicken in a comforting baked casserole. Ideal for busy weeknights or potlucks.
Ingredients
- 1 cup whole Greek yogurt or sour cream
- ⅓ cup mayonnaise
- 1½ teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 cups corn (fresh or frozen, thawed and drained if frozen)
- 3 cups cooked chicken, diced or shredded
- 8 ounces cotija cheese, crumbled and divided
- 3 tablespoons chopped fresh cilantro
- Optional: 2 teaspoons fresh lime juice, for garnish
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the yogurt, mayonnaise, 1 teaspoon chili powder, garlic powder, and salt until smooth.
- Stir in the corn, chicken, and about two-thirds of the cotija cheese.
- Spray a 9×13-inch baking dish with cooking spray and spread the mixture evenly into the dish.
- Top with the remaining cotija cheese and the rest of the chili powder.
- Cover with foil and bake for 30 minutes, then uncover and bake for another 10 to 15 minutes until hot and slightly golden on top.
- Let sit for 10 minutes before serving, then garnish with lime juice and chopped cilantro.
Notes
- Use rotisserie chicken to save time and add flavor.
- Feta or queso fresco can substitute cotija cheese.
- To make it spicier, add jalapeños, cayenne, or hot sauce.
- Store leftovers in the fridge for up to 3 days or freeze tightly wrapped.
- Reheat in the microwave or oven at 350°F until warmed through.
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 340
- Sugar: 3g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
