Street Corn Casserole (Printable Version)
# What You'll Need:
→ Casserole Base
01 -
Salt and pepper to your taste
02 -
Juice from one lime
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
2 tablespoons chili powder
06 -
1/4 cup chopped cilantro, fresh
07 -
1/2 cup cotija or feta cheese crumbles
08 -
1 cup shredded cheese (Mexican blend or Monterey Jack)
09 -
1/2 cup mayo
10 -
1 cup sour cream
11 -
8 ounces cream cheese, bring to room temp
12 -
4 cups corn (canned and drained, thawed frozen, or fresh)
13 -
2 cups rotisserie chicken, shredded and cooked
→ Topping
14 -
1/2 cup Monterey Jack cheese, shredded
15 -
1 cup tortilla chips, smashed up
→ Optional Garnishes
16 -
Hot sauce, for drizzling
17 -
Lime wedges
18 -
Extra fresh cilantro, chopped up as much as you want
# Steps to Follow:
01 -
Let it bubble away uncovered for 25–30 minutes. Once the topping looks crispy and golden, pull it out and let it chill briefly. Add cilantro, squeeze on lime, and toss on hot sauce if you’re into it. Best when served warm.
02 -
Mix the shredded Monterey Jack cheese with your crushed chips in a small bowl. When ready, scatter this topping all over the casserole.
03 -
Pour the cheesy chicken mix into your baking dish. Sprinkle the last bit of cotija or feta right over the top.
04 -
Grab a big bowl. Chuck in the chicken, corn, cream cheese, sour cream, mayo, that shredded cheese, half your cotija or feta, cilantro, all the spices, lime juice, and a good amount of salt and pepper. Stir everything until it’s all blended together.
05 -
Turn your oven to 375°F (190°C). Grease up a 9x13 pan, then leave it close by.
# Additional Tips:
01 -
Picking up a rotisserie chicken at the store makes this a whole lot easier and adds a nice flavor boost.