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A golden and bubbly Street Corn Chicken Casserole in a white baking dish topped with fresh cilantro and cotija cheese.

Street Corn Chicken Casserole

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 3 cups cooked chicken breast, shredded
  • 32 ounces frozen corn kernels, thawed and drained
  • 1/2 cup mayonnais e
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 cup crumbled cotija cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 medium jalapeno , seeded and minced

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray.
  • In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cumin. Whisk until smooth.
  • Fold the shredded chicken, corn, minced jalapeno, and half of the cotija cheese into the sauce mixture until evenly coated.
  • Spread the mixture into the prepared baking dish in an even layer.
  • Sprinkle the shredded Monterey Jack cheese evenly over the top.
  • Bake for 20 to 25 minutes, or until the edges are bubbling and the cheese on top is melted and slightly golden.
  • Remove from the oven and garnish with the remaining cotija cheese and fresh cilantro before serving.