Description
A creamy, cheesy chicken casserole inspired by Mexican street corn. Perfect for family dinners or potlucks with bold flavor in every bite.
Ingredients
Scale
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1 cup sour cream
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1/2 cup mayonnaise
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2 cups cooked, shredded chicken
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2 cups corn kernels (fresh, canned, or frozen)
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2 cups shredded cheddar or Monterey Jack cheese, divided
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1/2 cup crumbled cotija cheese (or feta)
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1 tablespoon chili powder
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1 teaspoon garlic powder
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2 tablespoons fresh lime juice
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2 tablespoons chopped fresh cilantro
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Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Stir in the shredded chicken, corn, and half of the shredded cheese until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining shredded cheese over the top.
- Bake for 25–30 minutes, until the casserole is bubbly and golden brown.
- Remove from the oven, top with cotija cheese and cilantro, and serve warm with extra lime wedges if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. For extra heat, add jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American