Go Back
Street Corn Chicken Casserole

Creamy Street Corn Chicken Casserole Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
  • 3 cups fresh or frozen corn kernels, thawed if frozen
  • 2 tbsp vegetable oil
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • Juice of 1 lime, plus extra wedges for serving
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 2 cloves garlic, minced
  • 1 cup shredded Monterey Jack or mozzarella
  • ½ cup crumbled cotija or feta cheese
  • ¼ cup chopped fresh cilantro
  • Salt and black pepper, to season

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add corn and cook without stirring for 3 minutes, then stir and cook 2 to 3 minutes more until blistered with dark spots. Season lightly with salt and set aside.
  2. In a large bowl, whisk together cream cheese, sour cream, lime juice, chili powder, cumin, and garlic until smooth. Season with a pinch of salt.
  3. Preheat oven to 375°F. Season chicken with salt and pepper, then spread in a 9x13-inch baking dish. Top with charred corn, pour cream sauce over, and toss to coat. Sprinkle shredded Monterey Jack on top.
  4. Bake for 30 minutes until bubbly and golden. Optionally broil for 1 to 2 minutes for a deeper browned top.
  5. Remove from oven, top with cotija and cilantro, and serve with lime wedges.

Notes

Let the casserole rest for 5 minutes after baking so the sauce can set. If using chicken breasts, check that the internal temperature reaches 165°F before serving.