Creamy, cheesy, and packed with bold street-corn flavors, this comforting casserole is perfect for busy weeknights, potlucks, or family dinners.
🧺 Ingredients
- 2 cups cooked, shredded chicken
- 4 cups corn kernels (fresh, canned, or frozen & thawed)
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ cups shredded mozzarella or Monterey Jack cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 tablespoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Optional: sliced jalapeños, hot sauce
👩🍳 Instructions
-
Preheat oven
Preheat to 180°C (350°F). Lightly grease a baking dish. -
Make the creamy mixture
In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth. -
Add seasonings & flavor
Stir in chili powder, paprika, garlic powder, salt, pepper, lime juice, and cilantro. -
Combine
Fold in shredded chicken, corn, mozzarella/Monterey Jack, and Parmesan until well mixed. -
Assemble
Spread mixture evenly into the prepared baking dish.
Sprinkle extra cheese on top and add jalapeños if using. -
Bake
Bake uncovered for 25–30 minutes, until bubbly and lightly golden. -
Serve
Let rest for 5 minutes before serving. Add hot sauce if desired.
🍽️ Serving Ideas
- Serve with tortilla chips or warm tortillas
- Pair with a fresh salad
- Spoon into wraps or tacos
