Street Corn Chicken Casserole with Blistered Monterey Jack and Cotija
A delicious casserole that combines the flavors of street corn with shredded chicken and creamy cheeses, perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Carnivore
Ingredients
Scale
- 1.5 lbs Cooked Chicken Breast (680g, shredded)
- 4 cups Sweet Corn Kernels (600g, fresh or frozen)
- 2 cups Monterey Jack Cheese (225g, freshly shredded)
- 1/2 cup Cotija Cheese (60g, crumbled)
- 1/2 cup Mayonnaise (120ml)
- 1/2 cup Mexican Crema (120ml, or sour cream)
- 1 tbsp Chili Powder (7g)
- 1 tsp Smoked Paprika (2g)
- 2 tbsp Lime Juice (30ml)
- 1/4 cup Fresh Cilantro (10g, chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish and grease it lightly.
- Mix all ingredients in a large bowl until well combined.
- Transfer the mixture into the baking dish, spreading evenly.
- Add extra Monterey Jack cheese on top.
- Bake for 25-30 minutes until the cheese is melted and golden.
- Blister the cheese under the broiler for a couple of minutes if desired.
- Garnish with cilantro before serving.
Notes
This casserole can be prepared in advance and stored in the fridge. Customize it with your favorite ingredients, like black beans or BBQ sauce for different flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: casserole, street corn, chicken, comfort food, Mexican