Ingredients
Scale
- Cooked chicken breast, shredded 2 cups
- Frozen corn, thawed 1 (12-ounce) bag
- Cream cheese, softened 8 ounces
- Sour cream 1 cup
- Mayonnaise 1/2 cup
- Chili powder 1 tablespoon
- Cotija cheese, crumbled 1/2 cup
- Monterey Jack cheese, shredded 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, thawed corn, softened cream cheese, sour cream, mayonnaise, and chili powder. Mix well until everything is evenly combined.
- Step 3: Stir in half of the crumbled Cotija cheese into the chicken and corn mixture.
- Step 4: Pour the chicken and corn mixture into the prepared baking dish and spread evenly.
- Step 5: Sprinkle the top of the casserole evenly with the shredded Monterey Jack cheese and the remaining Cotija cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or until warmed through.
- Garnish with a sprinkle of fresh cilantro and a squeeze of lime for an extra burst of flavor, just like real street corn!
- For a richer flavor, try grilling your corn before adding it to the casserole; it adds a delicious smoky char.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American