Description
This Street Corn Chicken Casserole is the ultimate comfort food with a Mexican twist—creamy, cheesy, and packed with bold flavor in every bite. Perfect for weeknight dinners, potlucks, or feeding a hungry crowd!
Ingredients
1 cup whole Greek yogurt or sour cream
⅓ cup mayonnaise
1 ½ teaspoons chili powder, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
3 cups corn (fresh or frozen, defrosted)
3 cups cooked chicken, diced or shredded
8 oz cotija cheese, crumbled and divided
3 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice (to add at the end)
Cooking spray (for baking dish)
Instructions
Preheat oven to 375°F.
In a large bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, 1 teaspoon chili powder, garlic powder, and salt until smooth.
Add the corn, chicken, and ⅔ of the crumbled cotija cheese. Stir to combine well.
Spray a 9×13 baking dish with cooking spray. Spread the mixture evenly in the dish.
Top with remaining ⅓ cup cotija cheese and ½ teaspoon chili powder.
Cover with foil and bake for 30 minutes.
Uncover and bake an additional 10-15 minutes, until golden brown and bubbling.
Let it cool for 10 minutes.
Drizzle with lime juice, sprinkle with cilantro, and serve warm.
Notes
Feta cheese is a great substitute for cotija if needed.
For extra heat, add diced jalapeños or a dash of hot sauce.
Leftovers store well in the fridge for up to 4 days.
You can use rotisserie chicken to save time!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg