Mexican Street Corn Casserole with Chicken
This creamy, cheesy Mexican Street Corn Casserole is a flavor-packed dinner that comes together in minutes. Packed with sweet corn, black beans, tender chicken, and a tangy, spiced sauce, it’s the ultimate comfort food!
Ingredients
- 1 cup whole milk Greek yogurt, or sour cream
- ⅓ cup mayonnaise
- 1 ½ teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 ½ cups corn, fresh or frozen-defrosted, see notes
- ½ cup black beans, drained
- 3 cups cooked chicken, diced or shredded (use Rotisserie)
- 8 ounces cotija cheese, crumbled and divided, see notes
- 3 tablespoons chopped fresh cilantro
- small tortillas, either corn or flour or sturdy chips
- 2 teaspoons fresh lime juice
Equipment
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, 1 teaspoon of chili powder, garlic powder, and salt until the mixture is smooth and well combined.
- Add the corn, black beans, cooked chicken, and ⅔ cup of the crumbled cotija cheese to the bowl. Stir until all the ingredients are evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining ⅓ cup of cotija cheese and the remaining ½ teaspoon of chili powder evenly over the top.
- Cover the baking dish with a lid or aluminum foil and bake for 30 minutes.
- Remove the cover and continue baking for an additional 10-15 minutes, or until the casserole is browned and bubbling around the edges.
- Allow the casserole to cool for 10 minutes. Just before serving, squeeze the fresh lime juice over the top and sprinkle with the chopped cilantro.
- Serve with small tortillas or sturdy chips for scooping.
Notes
Sandy’s tips:
- Storage: Leftovers can be stored for 3-4 days in an airtight container in the fridge.
- Don't use low-fat dairy: For the creamiest, most stable sauce, stick with whole Greek yogurt or full-fat sour cream. Low-fat or fat-free versions have a tendency to separate and become watery during baking.
- Drain your corn well: If using frozen corn, it's crucial to defrost it completely and drain it very well. Excess water will make the casserole watery instead of creamy. Patting it dry with a paper towel can help. Charred frozen corn adds an extra layer of smoky flavor.
- Rotisserie chicken shortcut: To save time, use a store-bought rotisserie chicken. Simply shred or dice the meat and you're ready to go!
- Make ahead: You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake as directed when ready to serve (you may need to add 5-10 minutes to the baking time since it's starting from cold).
Nutrition Facts
Calories: 406kcal, Carbohydrates: 20g, Protein: 30g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 93mg, Sodium: 971mg, Potassium: 443mg, Fiber: 3g, Sugar: 4g, Vitamin A: 530IU, Vitamin C: 4mg, Calcium: 241mg, Iron: 2mg