Ingredients
Scale
- 2–3 cups shredded cooked chicken (rotisserie or boiled)
- 2 cups corn (fresh, canned, or frozen)
- ½ cup mayonnaise (or dairy-free alternative)
- ½ cup sour cream or Greek yogurt
- 1½ cups shredded cheese (cheddar, mozzarella, or cotija)
- 1–2 tablespoons lime juice + zest
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 garlic clove, minced
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- Optional: chopped jalapeños or hot sauce for heat
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, corn, mayo, sour cream, lime, seasonings, garlic, and ¾ of the cheese.
- Transfer the mixture into the baking dish and smooth the top.
- Sprinkle remaining cheese over the top.
- Cover with foil and bake for 20–25 minutes, then uncover and bake an additional 5–10 minutes until bubbly and golden.
- Garnish with chopped cilantro and lime wedges. Serve warm!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired / Fusion
- Diet: Gluten Free
Keywords: street corn chicken casserole, creamy chicken corn bake, elote casserole, casserole, cheesy chicken corn dish, chicken recip