Street Corn Chicken Casserole
A creamy baked casserole of cooked chicken, corn, chili-seasoned sauce, and cotija, finished with fresh lime and cilantro.
Want This Recipe Later?
Ingredients
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 teaspoons chili powder Divided.
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 cups corn Frozen and thawed, or fresh.
- 3 cups chicken Cooked; diced or shredded.
- 1 cup cotija cheese Crumbled and divided: 2/3 cup for the filling and 1/3 cup for the topping.
- 3 tablespoons cilantro Fresh and chopped.
- 2 teaspoons lime juice Fresh; add after baking.
- cooking spray For the baking dish.
Instructions
- Preheat the oven to 375°F. Get out a 9x13-inch ceramic baking dish and foil.
- Whisk the sour cream, mayonnaise, 1 teaspoon chili powder, garlic powder, and kosher salt in a large bowl until smooth.
- Stir in the thawed corn, cooked chicken, and 2/3 cup crumbled cotija until coated.
- Coat the 9x13-inch ceramic baking dish with cooking spray. Spread the mixture evenly in it, then sprinkle with the remaining 1/3 cup cotija and 1/2 teaspoon chili powder.
- Cover with foil and bake for 30 minutes. Uncover and bake another 10 to 15 minutes, until the top is browned and the edges are bubbling. Check the center with a food thermometer; the casserole must reach 165°F.
- Let cool for 10 minutes, then add the lime juice and cilantro and serve.
Notes
The 40-minute cook time reflects the shorter end of the baking range; the uncovered stage may take 15 minutes. The 55-minute total includes 10 minutes of cooling at the shorter bake time. Refrigerate leftovers within 2 hours in shallow, covered containers and use within 3 to 4 days. Creamy sauce may separate after freezing.
Nutrition
Serving: 1servingCalories: 429kcalCarbohydrates: 22.7gProtein: 30.3gFat: 25.4gSodium: 816mgFiber: 2.6gSugar: 4.8g