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Mexican Street Corn Chicken Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x9 Baking Dish

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups frozen corn, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Juice of 2 limes
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
  • Heat a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until no longer pink, about 6 to 8 minutes. Remove from heat.
  • In a mixing bowl, stir together the cream cheese, mayonnaise, sour cream, chili powder, cumin, and lime juice until smooth.
  • Add the cooked chicken and corn to the bowl. Stir until everything is evenly coated.
  • Spread the mixture into the prepared baking dish. Sprinkle the Monterey Jack cheese over the top.
  • Bake for 20 minutes, or until the cheese is melted and the edges are bubbly.
  • Remove from the oven and scatter the cotija cheese and cilantro over the surface before serving.

Notes

For the creamiest texture, let the cream cheese soften fully before mixing. If you want less heat, reduce the chili powder by half. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Mixing Bowl, 9x9 Baking Dish