Street Corn Chicken Casserole

We’re still in February, but it’s been unusually warm this week… a far cry from the ice storm we had at the end of January. Still, to me it’s comfort food season… thinking casseroles, soups and stews, and the like.

I do enjoy street corn (also called “elote”) on occasion. So when I found this recipe I figured it would be a nice addition to my list of “tries”. And while the photos look pretty ugly (let’s face it – a casserole that has lots of melted cheese, corn, and chicken mixed together isn’t going to win any beauty contests), it does have a pretty good taste… even if I had some trouble getting the cheese to melt on top. I think that had to do with the layer of crushed tortilla chips under it, so I might try leaving it off the next time I make it.

Adapted from Easy Sweet Meal

Print Recipe

Street Corn Chicken Casserole

Author: miketriesanewrecipe Cooking Method: Baked Courses: Dinner, Entree/Main Course

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Rest Time 5 mins Total Time 50 mins

Servings: 8

Best Season: Suitable throughout the year

Description

A simple casserole that mimics the tastes of street corn combined with chicken and cheese into a warm filling meal. It doesn't look pretty, but it tastes pretty good.

Adapted from Easy Sweet Meal

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup shredded rotisserie chicken
• 4 cup fire roasted corn kernels (canned, thawed frozen, or fresh)
• 8 oz cream cheese, softened
• 1 cup sour cream
• ¹⁄₂ cup mayonnaise
• 1 ¹⁄₂ cup shredded Monterey Jack or Mexican blend cheese, divided
• ¹⁄₂ cup crumbled cotija cheese
• ¹⁄₄ cup chopped fresh cilantro
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• juice of 1 lime (about 2 tbsp)
• 1 cup crushed tortilla chips
• extra chopped cilantro, lime wedges, or hot sauce for garnish

Instructions

1. Preheat oven to 375 F. Spray the inside of a 9 x 13 casserole dish with nonstick cooking spray.

2. In a large bowl combine chicken, corn, cream cheese, sour cream, mayonnaise, 1 cup of shredded cheese, 1/4 cup of cotija cheese, cilantro, chili powder, garlic powder, cumin, and lime juice and mix until well blended. Pour mixture into the casserole dish and spread evenly. Top with remaining cotija cheese, remaining shredded cheese, and crushed tortilla chips.

3. Bake for 25-35 minutes or until mixture is bubbling and top is lightly browned. Remove from oven and allow to rest 5 minutes before serving. Garnish with more cilantro, lime wedges, or hot sauce if desired.

Nutrition Facts

Servings 8

Serving Size approx 10.5 oz

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Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 39.5g61%

Saturated Fat 16.7g84%

Cholesterol 90mg30%

Sodium 703mg30%

Potassium 301mg9%

Total Carbohydrate 20.7g7%

Dietary Fiber 2.5g10%

Sugars 2.1g

Protein 18.1g37%

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Calcium 280 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• If cotija cheese isn't available, feta cheese crumbles can be used (yes, I know it's a Greek cheese)
• To make the dish spicier, increase the amount of cumin or serve hot sauce on the side

Keywords: chicken, street corn, fire roasted corn, sour cream, cream cheese, cilantro, dinner, comfort food