Street Corn Chicken (Printable Version)
Juicy chicken, corn, gooey cheese, and crispy topping baked together for a feel-good, family-friendly meal.
# Ingredients Required:
→ Casserole Base
01 -
Salt and black pepper to taste
02 -
Juice of 1 lime
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
2 tablespoons chili powder
06 -
1/4 cup chopped fresh cilantro
07 -
1/2 cup crumbled cotija or feta cheese
08 -
1 cup shredded Monterey Jack or Mexican blend cheese
09 -
1/2 cup mayo
10 -
1 cup sour cream
11 -
8 ounces cream cheese, let it soften
12 -
4 cups corn (drained canned, frozen, or fresh)
13 -
2 cups fully cooked, shredded chicken (rotisserie is great)
→ Topping
14 -
1/2 cup shredded Monterey Jack cheese
15 -
1 cup crushed tortilla chips
→ Optional Garnishes
16 -
Hot sauce
17 -
Lime wedges
18 -
Fresh cilantro, chopped if you want
# Guide to Cooking:
01 -
Pop the dish in the oven, leave it uncovered, and bake until super bubbly and the top goes golden, about 25 to 30 minutes. Let it rest for a few minutes, then toss on some hot sauce, more cilantro, and lime wedges if that's your thing. Dish it up warm.
02 -
Grab a little bowl and mix together the last bit of Monterey Jack with your smashed up tortilla chips. Scatter this on top over everything.
03 -
Spread the finished chicken and corn mix inside your cooking pan. Drop the rest of your cotija or feta cheese all over.
04 -
Dump the shredded chicken, corn, room temp cream cheese, sour cream, mayo, Monterey Jack, half the cotija or feta, the cilantro, chili powder, garlic powder, cumin, lime juice, salt, and pepper into a big bowl. Stir it all up so it’s a nice creamy blend.
05 -
Set your oven for 375°F (190°C). Give a 9x13-inch baking pan a quick spray or rub of oil and have it ready on the side.
# Extra Suggestions:
01 -
Using rotisserie chicken keeps it super tasty and cuts down your prep.