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Street Corn Chicken Casserole

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 can 15 oz corn kernels, drained
  • ½ cup frozen fire-roasted corn optional, for extra smokiness
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro plus extra for garnish
  • ½ cup crumbled cotija cheese or feta
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Salt & pepper to taste
  • 1 cup crushed tortilla chips for topping

Instructions
 

  • Preheat Oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Mix Ingredients: In a large bowl, combine chicken, both types of corn, sour cream, mayo, spices, lime juice, cilantro, cotija, and half the shredded cheese. Season with salt and pepper.
  • Assemble: Spread mixture evenly in the baking dish. Top with remaining shredded cheese.
  • Bake: 20–25 minutes, uncovered, until bubbly and cheese melts.
  • Add Crunch: Sprinkle crushed tortilla chips on top and bake 5 more minutes to crisp.
  • Serve: Garnish with extra cilantro, cotija, and lime wedges. Enjoy warm!