Street Corn Chicken Casserole With Rotisserie Chicken

A close-up of a baked street corn chicken casserole made with rotisserie chicken, topped with melted cheese and garnished with cilantro.

Street Corn Chicken Casserole With Rotisserie Chicken

A creamy and flavorful casserole combining rotisserie chicken, sweet corn, and a cheesy topping, inspired by Mexican street corn.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Mexican-inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

2 cup shredded rotisserie chicken
3 cup frozen corn kernels thawed
1 cup sour cream
1/2 cup mayonnaise
1/2 cup cream cheese softened
1 cup shredded cheddar cheese
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 cup crushed tortilla chips for topping

Equipment

mixing bowl
9x13-inch casserole dish
oven
spatula
measuring cups

Method

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with cooking spray.
In a large mixing bowl, combine the shredded rotisserie chicken, thawed corn kernels, sour cream, mayonnaise, cream cheese, cheddar cheese, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix until well combined.
Transfer the mixture to the prepared casserole dish and spread it evenly.
Sprinkle the crushed tortilla chips evenly over the top of the casserole for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is lightly golden.
Remove from the oven and let it cool for 5 minutes before serving.
Garnish with extra chopped cilantro and a squeeze of lime, if desired. Serve warm.

Notes

For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the mixture. You can also substitute Greek yogurt for sour cream for a lighter option.