Description
This Street Corn Chicken Casserole brings together the bold flavors of Mexican street corn with creamy, cheesy comfort food. It’s loaded with tender chicken, sweet corn, black beans, zesty lime, and a golden bubbly topping that makes it impossible to resist.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 ½ cups corn kernels (canned or grilled)
- 1 cup black beans (drained and rinsed)
- ¾ cup sour cream
- 4 oz cream cheese (softened)
- ¼ cup mayonnaise
- 2 cups shredded cheddar cheese
- ½ cup chopped green onions
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- In a large bowl, mix shredded chicken, corn, black beans, sour cream, cream cheese, mayonnaise, 1 cup of cheddar cheese, green onions, chili powder, cumin, garlic powder, lime juice, cilantro, salt, and pepper until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- Bake uncovered for 25–30 minutes until bubbly and golden on top.
- Let it rest for 5–10 minutes before serving. Garnish with extra cilantro and lime if desired.
Notes
- Use rotisserie chicken to save time.
- Let cream cheese soften for smoother mixing.
- Add jalapeños for a spicy twist.
- Top with crushed tortilla chips before baking for added crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
Keywords: street corn chicken casserole, Mexican casserole, creamy chicken bake, corn chicken bake, cheesy casserole recipe