Description
Discover the irresistible flavors of Street Corn Chicken Casserole! Learn how to create this savory dish that combines tender chicken and zesty corn in just one pan.
Ingredients
- 1 cup (240 ml) whole Greek yogurt, or sour cream
- 1/3 cup (80 ml) mayonnaise
- 1 1/2 teaspoon (8 ml) s chili powder, divided
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) kosher salt
- 3 cup (720 ml) s corn, fresh or froz en-defrosted, see notes
- 3 cup (720 ml) s cooked chicken, diced or shredded
- 8 ounce (227 g) s cotija cheese, crumbled and divided , see notes
- 3 tablespoon (45 ml) s chopped fresh cilantro
- 2 teaspoon (10 ml) s fresh lime juice
Instructions
- Set your oven to 375°F to preheat.
- In a big bowl, mix the Greek yogurt, mayonnaise, 1 teaspoon of chili powder, garlic powder, and salt until you have a smooth mixture.
- Fold in the corn, chicken, and two-thirds of the crumbled cotija cheese, ensuring everything is well mixed.
- Lightly coat a 9×13 ceramic baking dish with cooking spray. Pour in the chicken and corn mixture, spreading it evenly.
- Top with the rest of the crumbled cotija cheese and the remaining ½ teaspoon of chili powder.
- Cover the dish and bake for 30 minutes. Afterwards, take off the cover and bake for another 10-15 minutes until it becomes brown and bubbly. Let it rest for 10 minutes, then drizzle with fresh lime juice, garnish with cilantro, and serve.
Notes
- Ensure Greek yogurt or sour cream is at room temperature for a smooth blend with mayonnaise
- Use fresh corn for better flavor or well-drained frozen corn to prevent extra moisture
- Finely crumble cotija cheese for even melting and distribution