Street Corn Chicken Casserole

Ingredients:

• 3 cups cooked, shredded chicken
• 2 cups corn (fresh, frozen, or canned, drained)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded Mexican-blend cheese or cheddar cheese
• 1/2 cup crumbled queso fresco or feta cheese
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro (optional)

Optional Topping

• Extra shredded cheese
• Crushed tortilla chips or breadcrumbs

Directions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine shredded chicken, corn, sour cream, mayonnaise, shredded cheese, queso fresco, chili powder, paprika, garlic powder, onion powder, salt, pepper, lime juice, and cilantro.
3. Mix until everything is well combined.
4. Spread the mixture evenly into the prepared baking dish.
5. If desired, sprinkle additional shredded cheese or crushed tortilla chips over the top.
6. Bake uncovered for 30–35 minutes, or until hot and bubbly and the top is lightly golden.
7. Let rest for 5–10 minutes before serving.

Prep & Bake Time

• Prep Time: 15 minutes
• Bake Time: 30–35 minutes
• Total Time: 45–50 minutes

Servings

• Serves 6–8

Tips & Variations

• Use rotisserie chicken for quick prep.
• Add diced jalapeños for heat or smoked paprika for deeper flavor.
• Serve with rice, tortillas, or a fresh green salad.
• Leftovers store well in the refrigerator for up to 3 days.