Description
A creamy and cheesy dish packed with the delightful flavors of street corn and tender chicken, perfect for a comforting meal.
Ingredients
Scale
- 3 cups cooked and shredded chicken (about 1.5 lbs)
- 3 cups corn (fresh or frozen)
- 1 jalapeño (finely diced, seeds removed)
- 1/2 cup diced red onion
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 cup crumbled cotija cheese (divided)
- 2 tbsp fresh lime juice
- 2 tsp chili powder (plus more for garnish)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Mix together the mayonnaise, sour cream, half of the cotija cheese, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
- Add the shredded chicken, corn, diced jalapeño, and red onion to the bowl; stir until well coated.
- Pour the chicken mixture into the prepared baking dish, spreading evenly.
- Sprinkle the shredded Monterey Jack cheese on top of the casserole.
- Bake for 20-25 minutes until bubbly and cheese is melted.
- Let cool for a few minutes before serving.
- Garnish with remaining cotija cheese, chili powder, and fresh cilantro before serving.
Notes
Best served with a simple green salad or Mexican rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg