Street Corn Chicken Casserole
Ingredients:
- 2 cups cooked, shredded chicken
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- ½ cup crumbled feta or cotija cheese
Optional Toppings:
- Extra shredded cheese
- Crushed tortilla chips
- Sliced jalapeños
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add the shredded chicken, corn, red onion, and garlic.
- Season with chili powder, paprika, cumin, salt, and black pepper.
- Stir in the lime juice, cilantro, mozzarella, and cheddar cheese until well combined.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with crumbled feta or cotija cheese and any optional toppings you like.
- Bake for 25–30 minutes, or until hot and bubbly with a lightly golden top.
- Let rest for 5 minutes before serving.
Serving Tips:
- Serve with warm tortillas, rice, or a fresh green salad
- Add hot sauce or extra lime wedges for more flavor
- For a smoky street-corn flavor, add a pinch of smoked paprika
