All the flavors of Mexican street corn in a creamy, cheesy baked casserole with tender chicken!
Ingredients:
- 3 cups cooked chicken, shredded (rotisserie works great)
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 (8 oz) block cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 cup cotija cheese, crumbled (or feta)
- 1 cup shredded Monterey Jack cheese
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- Tortilla chips or crumbled bacon for topping
Optional Add-ins:
- 1 diced jalapeño (seeds removed for less heat)
- 1 cup black beans, drained
Instructions:
1. Prep Oven & Mix Sauce
Preheat oven to 375°F (190°C).
In a large bowl, beat cream cheese, mayo, sour cream, chili powder, garlic powder, and paprika until smooth.
2. Combine Ingredients
Fold in chicken, corn, cotija, Monterey Jack, lime juice, and cilantro (plus any add-ins).
3. Bake
Transfer to a 9×13-inch baking dish. Top with extra cheese if desired.
Bake 25-30 minutes until bubbly and golden.
4. Finish & Serve
Broil 2-3 minutes for extra browning. Garnish with:
- More cotija and cilantro
- Chili powder sprinkle
- Lime wedges
Tips:
🔥 Smoky flavor? Add ½ tsp chipotle powder to sauce.
⏳ Make ahead: Assemble (unbaked) and refrigerate overnight.
🍴 Serving ideas: Scoop with chips or serve over rice!
Creamy, tangy, and packed with flavor! 🌽
Lighter version: Use Greek yogurt instead of sour cream/mayo.