Street Corn Chicken Casserole

A creamy, cheesy, golden-baked casserole loaded with sweet corn, tender chicken, Mexican street–corn flavors, and irresistible melty cheese pulls!

Prep time: 10 minutes

Cook time: 25–30 minutes

Total time: 35–40 minutes

Yield: 6 servings

Ingredients:

• 3 cups cooked shredded chicken

• 3 cups corn (fresh, frozen, or canned)

• 1 cup sour cream

• 1 cup shredded mozzarella

• 1 cup shredded Monterey Jack or pepper jack

• 1/2 cup mayo

• 1/2 cup grated Parmesan

• 1 can (10 oz) diced green chiles

• 1 tbsp lime juice

• 1 tsp chili powder

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• Salt & pepper to taste

• Fresh cilantro for garnish

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. In a large bowl, mix sour cream, mayo, Parmesan, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper.

3. Stir in shredded chicken, corn, green chiles, and half of the shredded cheese.

4. Spread evenly into the baking dish.

5. Top with remaining cheese.

6. Bake 25–30 minutes until golden, bubbly, and beautifully browned on top.

7. Garnish with cilantro and serve hot!

Pro Tip:

Broil the top for 2–3 minutes at the end for an ultra-toasty, street-corn-style cheesy crust!