Description
A creamy and flavorful casserole inspired by Mexican street corn, combining tender chicken, sweet corn, cheese, and a tangy lime crema baked into a comforting dish.
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 cup cooked rice
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp lime juice
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, corn, and cooked rice.
- Add mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Stir until all ingredients are evenly coated.
- Mix in half of the cheddar cheese and half of the cotija cheese.
- Fold in diced red onion and chopped cilantro.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle remaining cheddar and cotija cheese over the top.
- Bake for 20–25 minutes until hot and bubbly and the cheese is melted.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with extra cilantro and a squeeze of lime if desired.
Notes
- Rotisserie chicken works great for a quick shortcut.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Add diced jalapeños for extra heat.
- Serve with tortilla chips or a fresh salad on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American