Street Corn Chicken Casserole

How to make Street Corn Chicken Casserole

Step 1: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix together the sour cream, mayonnaise, chili powder, paprika, garlic powder, lime juice, salt, and pepper until smooth.
Step 3: Add in the shredded chicken and corn, and stir until everything is evenly coated.
Step 4: Fold in half of the shredded cheese.
Step 5: Transfer the mixture to the prepared baking dish and spread out evenly.
Step 6: Top with the remaining cheese.
Step 7: Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
Step 8: Remove from oven and let sit for 5 minutes before garnishing with chopped cilantro and green onions.

Recipe Variations and Possible Substitutions

• Use rotisserie chicken for convenience.
• Swap mayonnaise for Greek yogurt for a lighter version.
• Add diced jalapeños or green chiles for extra heat.
• Try cotija or queso fresco cheese for a more authentic Mexican flavor.
• Stir in cooked rice to stretch the dish and make it even heartier.

Storage and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or in a 350°F oven until warmed through.
• To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.