Imagine a dish that combines the comforting flavors of creamy chicken and sweet corn, all topped with a delightful cheesy crust. This is the magic of the Cheesy & Zesty Street Corn Chicken Casserole. Inspired by the vibrant street corn popular in Mexican cuisine, this casserole takes those bold flavors and transforms them into a hearty, family-friendly meal.
Ingredients
Scale:
2 cups cooked, shredded chicken (rotisserie chicken works great)
2 cups corn (fresh, frozen, or canned)
1 cup cooked rice (white or brown)
1 cup diced bell pepper (red or yellow)
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz) cream of chicken soup
1 cup sour cream
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup crumbled queso fresco (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and bell pepper for about 5 minutes, or until softened. Add the minced garlic and sauté for an additional minute.
In a large mixing bowl, combine the cooked chicken, corn, cooked rice, sautéed vegetables, cream of chicken soup, sour cream, chili powder, cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly coated.
Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole. If using, add the crumbled queso fresco.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges.
