Street Corn Chicken Casserole with Cotija and Lime
By Victor Lang
Prep
15 min
Cook
25 min
Total
40 min
Servings
8
Level
Easy
Frozen grilled corn is the main ingredient in this street corn chicken casserole recipe that provides an alternative meal to grilled elote․ You will need to partially defrost the corn to remove the kernels before preparing the recipe․ Partially defrosted and grilled frozen corn provides grilled and lime and cotija cheese flavors to this recipe․ Shredded chicken and other spices‚ including jalapeños‚ are also included in this recipe․
The sauce contains softened cream cheese․ I stir the cream cheese into the sauce to avoid lumps in the final baked dish when I add chicken and corn later․ Fresh lime juice provides flavor to the sauce․ Smoked paprika provides flavor that pairs well with the fire-roasted corn․ Other cooking tools required include a large bowl and spatula for preparation in addition to the 9x13-inch pan․
I remove the seeds from the jalapeño to make this casserole milder․ Jalapeño seeds can be added to make a spicier casserole․ Layer Monterey Jack and cotija cheeses before baking․ I like my casserole served with light browning of the cheese layer․ This is my preferred level of doneness․ Extended cooking times can cause the sauce to separate and lose smoothness․
I enjoy eating it hot with cilantro-lime rice or warm tortillas for scooping․ It goes well with a green salad and vinaigrette․ Use as a party appetizer or snack with tortilla chips․ Season with Tajin before serving․ Garnish with extra cilantro and cotija cheese before serving․
Why you'll love this recipe
- Fire-roasted frozen corn has a roasted taste and is ready to eat‚ making it a convenient option if you don't have time to prepare fresh corn․
- Cotija doesn't have the same melting characteristics as Monterey Jack‚ resulting in salty pockets on the surface of the cotija and jack․
- A whole jalapeño can be used in many ways․ You can decide to seed or not seed the jalapeño․
- Fresh lime juice keeps the sauce from thickening when baked․
- Three cups of cooked chicken can serve eight with chicken and corn dishes․ Each serving of chicken and corn includes corn․
- The cilantro is served with other ingredients and added at the end of preparation to preserve the flavor of the cilantro after baking․
Ingredients
- •3 cups shredded cooked chicken
- •16 oz frozen fire-roasted corn (thawed)
- •8 oz cream cheese (softened to room temperature)
- •½ cup sour cream
- •½ cup mayonnaise
- •½ cup red onion (diced)
- •1 jalapeño (seeded and finely diced)
- •½ cup fresh cilantro (chopped, plus more for garnish)
- •2 tbsp fresh lime juice
- •1 tbsp chili powder
- •1 tsp smoked paprika
- •½ tsp ground cumin
- •½ tsp salt
- •¼ tsp black pepper
- •1 cup Monterey Jack cheese (shredded)
- •½ cup cotija cheese (crumbled)
- •1 tsp Tajin seasoning (for garnish)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
Mix the softened cream cheese, sour cream, mayonnaise, and fresh lime juice in a large mixing bowl until smooth.
- 3
Stir in the chili powder, smoked paprika, cumin, salt, and black pepper.
- 4
Add the diced red onion, jalapeño, and 1/2 cup chopped cilantro, then mix until combined.
- 5
Fold in the shredded chicken and thawed fire-roasted corn until coated with the sauce.
- 6
Spread the mixture evenly in the prepared baking dish.
- 7
Sprinkle the Monterey Jack cheese over the casserole, then add the crumbled cotija cheese.
- 8
Bake for 20-25 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly browned.
- 9
Let the casserole rest for 5 minutes. Garnish with Tajin seasoning, additional fresh cilantro, and more cotija cheese before serving.
FAQ
Nutrition (per serving)
Calories
410
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