Street Corn Chicken Casserole
Easy Street Corn Chicken Casserole loaded with tender chicken, charred corn, melty cheese, jalapeño, and zesty lime. This creamy, flavorful Mexican-inspired dinner is perfect for weeknights and always a family favorite!
Servings: 8 people
Calories: 563kcal
Ingredients
- 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
Instructions
- Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 4 to 6 minutes, stirring occasionally, until lightly golden and slightly charred. Remove from heat.
- In a large bowl, beat together the cream cheese, mayonnaise, sour cream, lime juice, jalapeño, chili powder, paprika, garlic powder, salt, and pepper until smooth and creamy.
- Fold in the chicken, charred corn, undrained Rotel, and 1 ½ cups of the Monterey Jack cheese until evenly combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
- Bake uncovered for 25 to 35 minutes, or until hot and bubbly and the cheese is melted and lightly golden.
- Remove from the oven and immediately sprinkle with queso fresco (or cotija cheese) and cilantro. Let rest for 5 to 10 minutes before serving.
- Serve with lime wedges.
Nutrition
Serving: 1portion | Calories: 563kcal