Go Back
–+ servings

Creamy Street Corn Chicken Casserole

This creamy Street Corn Chicken Casserole combines shredded chicken, sweet corn, and melted cheeses for a fast and cozy family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 2 cans (15.25 ounces each) whole kernel corn drained
  • 1 tablespoon olive oil
  • 1 package (8 ounces) cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 large jalapeño seeded and finely diced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 can (10 ounces) diced tomatoes with green chiles undrained
  • 2 1/2 cups shredded Monterey Jack cheese divided, about 10 ounces
  • 1/4 cup queso fresco or cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • lime wedges for serving

Method
 

  1. Heat the oven to 375°F (190°C). Lightly coat a 9 by 13 inch baking dish with nonstick cooking spray and set it aside.
  2. Warm the olive oil in a large skillet over medium-high heat. Add the drained corn and cook for 4 to 6 minutes, stirring occasionally, until lightly golden with a few charred spots. Remove from heat.
  3. In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, lime juice, diced jalapeño, chili powder, paprika, garlic powder, salt, and pepper. Beat until smooth and creamy.
  4. Gently fold the shredded chicken, charred corn, undrained diced tomatoes with green chiles, and 1 1/2 cups of the Monterey Jack cheese into the cream cheese mixture until evenly incorporated.
  5. Spoon the mixture into the prepared dish and spread it evenly. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  6. Bake uncovered in the preheated oven for 25 to 35 minutes, until the casserole is hot and bubbly and the topping is melted and lightly golden.
  7. Remove the casserole from the oven and immediately sprinkle it with crumbled queso fresco or cotija cheese and chopped cilantro. Let it rest for 5 to 10 minutes.
  8. Serve warm with lime wedges on the side.

Nutrition

Calories: 540kcalCarbohydrates: 16gProtein: 24gFat: 43gSaturated Fat: 18gCholesterol: 130mgSodium: 960mgFiber: 2gSugar: 4g

Notes

Swap in fire-roasted corn or grilled corn kernels for extra smoky flavor.
For a milder heat, remove all jalapeño ribs and seeds or use canned green chiles.
Cotija is saltier than queso fresco, so season cautiously if you substitute it.
Assemble the casserole up to 24 hours ahead, cover and refrigerate, then add 5 to 10 minutes to the bake time.
Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven or microwave.
Drain the canned corn well before cooking so the casserole stays creamy rather than watery.
Serve with sliced California avocado and extra lime wedges for a fresh garnish.

Tried this recipe?

Let us know how it was!