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–+ servings

Creamy Street Corn Chicken Casserole with Crunchy Tortilla Chip Topping

A creamy street corn chicken casserole loaded with corn, cheddar, lime, and cilantro, crowned with buttery tortilla chips.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 535
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded rotisserie chicken works well
  • 4 cups frozen corn kernels, thawed
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese divided
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups crushed tortilla chips
  • 1 tablespoon unsalted butter, melted

Method
 

  1. Preheat the oven to 350°F (175°C). Coat a 9x13 inch baking dish with butter or nonstick spray.
  2. In a large bowl, combine the shredded chicken, corn, mayonnaise, sour cream, 1 1/2 cups of the cheddar, lime juice, chili powder, cumin, garlic powder, onion powder, and smoked paprika.
  3. Season with salt and pepper to taste and stir until the mixture is thoroughly combined.
  4. Fold in the cilantro, then transfer the mixture to the prepared dish and spread it into an even layer.
  5. In a small bowl, mix the remaining 1/2 cup cheddar with the grated Parmesan and sprinkle the cheese blend over the casserole.
  6. In another bowl, toss the crushed tortilla chips with the melted butter and scatter them evenly over the cheese layer.
  7. Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the top is golden.
  8. Let the casserole rest for 5 minutes before serving. Garnish with extra cilantro, if desired.

Nutrition

Calories: 535kcalCarbohydrates: 21gProtein: 22gFat: 41gSaturated Fat: 15gCholesterol: 86mgSodium: 490mgFiber: 2gSugar: 4g

Notes

Use rotisserie chicken to save time.
Swap sour cream with plain Greek yogurt for a lighter filling.
Drain thawed corn well so the casserole is not watery.
For more street corn flavor, sprinkle with cotija cheese and extra lime before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven to keep the topping crisp.
Serve with sliced Hass avocado and lime wedges.

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