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Street Corn Chicken Casserole

Street corn chicken casserole combines charred corn and shredded chicken in a creamy cotija-and-lime sauce. The casserole bakes until bubbly and golden with a cheesy top and bright cilantro finish.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and corn
  • 3 cup cooked shredded chicken
  • 4 cup corn kernels Char the kernels until lightly blackened in spots.
Creamy cotija-lime sauce
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup cotija cheese Crumbled; reserve some for topping.
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 2 limes Use the juice of 2 limes.
  • 0.5 cup chopped cilantro
  • 2 cup shredded Monterey Jack cheese

Equipment

  • 1 sheet pan

Method
 

Preheat and char the corn
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Char the corn in a hot skillet until lightly blackened in spots.
Make the creamy sauce and combine
  1. Whisk together mayonnaise, sour cream, chili powder, smoked paprika, and lime juice until smooth.
  2. Fold in the shredded chicken, charred corn, and half the cotija cheese to evenly coat.
Bake and finish
  1. Spread the mixture into the baking dish and top with Monterey Jack cheese.
  2. Bake for 20-25 minutes at 375°F until bubbly and golden.
  3. Sprinkle with remaining cotija and chopped cilantro before serving.

Notes

Pro tip: char the corn until you see lightly blackened spots for the most smoky street-corn flavor. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the creamy sauce can separate after thawing. For a lighter option, swap mayonnaise with an equal amount of Greek yogurt.