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Mexican Street Corn Chicken Casserole

A creamy and cheesy casserole combining shredded chicken, corn, and spices, perfect for weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 8 oz softened cream cheese Makes a creamy base.
  • 1 cup shredded pepper jack cheese Adds creaminess and mild spice.
  • 1/2 cup sour cream Enhances creaminess.
  • 1 cup diced red onion Adds crunch and sharpness.
  • 1/4 cup chopped fresh cilantro Brings freshness.
  • 2 tbsp fresh lime juice Adds brightness.
  • 1 tsp Tajin Provides authentic flavor.
  • 1 tsp garlic powder Adds depth of flavor.
  • 1 tsp onion powder Enhances the base flavor.
  • 1 tsp Chile powder Enhances the Mexican flavor.
  • 1 tsp salt Balances flavors.
  • 1/2 tsp ground black pepper Provides subtle heat.
Main Ingredients
  • 2 cups shredded cooked chicken Adds protein.
  • 2 cups thawed frozen corn Provides bursts of sweetness.
  • 1/2 cup diced green chiles Adds spice.
  • 1/2 cup crumbled cotija cheese Adds a crunchy finish.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
  3. In a large bowl, combine the softened cream cheese, shredded pepper jack cheese, sour cream, diced red onion, chopped cilantro, fresh lime juice, Tajin, garlic powder, onion powder, Chile powder, salt, and ground black pepper until smooth.
Mixing and Baking
  1. Stir in the shredded cooked chicken, thawed corn, and diced green chiles until well incorporated.
  2. Pour the mixture into the prepared casserole dish, spreading evenly.
  3. Bake uncovered for 35-40 minutes, until the dish is lightly browned and bubbling.
  4. Remove from the oven and top with crumbled cotija cheese, additional Tajin, and fresh cilantro if desired.
  5. Let it cool slightly, then serve warm.

Notes

For added flavor, marinate the cooked chicken in lime juice and spices before shredding. To enhance creaminess, use a blend of cream cheese and sour cream with a splash of milk. Can be made ahead and refrigerated overnight.