Street Corn Chicken Casserole with Cotija and Lime
By Tomas Rivera
Prep
15 min
Cook
25 min
Total
40 min
Servings
8
Level
Easy
Forty minutes is a short cooking time for street corn chicken casserole․ Preparing the casserole with store-bought rotisserie chicken can reduce the preparation time․ A 9x13-inch casserole dish may be a better choice if you prefer a less labor-intensive meal․ The casserole recipe calls for a sauce made with lime‚ cotija cheese‚ and mild jalapeño peppers․
I puree the sauce before cooking the chicken‚ then mix everything together in a big bowl․ I spread the mixture evenly and sprinkle Monterey Jack cheese on top to avoid clumps․ The dish is cooked when the edges are bubbling and the cheese on top is golden brown․
I sauté corn in a hot pan with a little butter before adding it to the casserole for a smoky flavor․ I like the combination of smoky‚ toasted corn and fresh lime juice․ It means one more dish to wash‚ but I find it’s worth it․ For crunch in the casserole‚ broil for 1 to 2 minutes‚ keeping a close eye to prevent burning․
I allow the casserole to stand for several minutes before topping it with cotija cheese․ I sprinkle chili powder and cilantro on it as well․ This casserole is a complete meal‚ but I provide warm tortillas on the side for extra hungry diners․ I recommend serving a green salad with the casserole․
Why you'll love this recipe
- The other ingredients are combined in one large bowl and then poured into the baking dish․
- It serves eight people․ A full dinner for everyone at a table․
- Fresh or canned and frozen corn are fine options․ Use whatever corn you can find․
- No special equipment needed․
- Jalapeños can easily be used for hotter or milder flavors․ Leave out the seeds for a milder flavor or include an additional jalapeño or cayenne for more heat․
- It is a tasty party snack served warm with tortilla chips․
Ingredients
- •3 cups cooked and shredded chicken (about 1.5 lbs, rotisserie chicken works well)
- •3 cups corn (fresh, frozen thawed, or canned drained)
- •1 jalapeño (finely diced, seeds removed for less heat)
- •½ cup red onion (diced)
- •1 cup mayonnaise
- •½ cup sour cream (or Greek yogurt)
- •1 cup cotija cheese (crumbled and divided)
- •2 tbsp fresh lime juice
- •2 tsp chili powder (plus more for garnish)
- •1 tsp smoked paprika
- •1 tsp garlic powder
- •1 ½ cups Monterey Jack cheese (shredded)
- •¼ cup fresh cilantro (chopped, for garnish)
Instructions
- 1
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
Mix the mayonnaise, sour cream, 1/2 cup cotija cheese, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl until smooth.
- 3
Add the shredded chicken, corn, jalapeño, and red onion, then stir until coated.
- 4
Transfer the mixture to the prepared baking dish and spread it into an even layer.
- 5
Scatter the Monterey Jack cheese evenly over the casserole.
- 6
Bake for 20-25 minutes, until bubbly and the cheese is melted.
- 7
Let the casserole cool for a few minutes, then garnish with the remaining 1/2 cup cotija, chili powder, and cilantro.
FAQ
Nutrition (per serving)
Calories
450
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