Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie preferred)
- 4 cups corn kernels (fresh, frozen, or drained canned)
- 8 oz cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Juice of 1 lime
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 jalapeño, finely diced (optional, for heat)
- 1 tbsp butter (for greasing the baking dish)
Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
- Mix the creamy base: In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth and creamy.
- Add flavor: Stir in chili powder, smoked paprika, garlic powder, and lime juice. Taste and adjust seasoning—this is the layer where you set the flavor tone.
- Fold in the filling: Add the shredded chicken, corn, cheddar, pepper jack, cilantro, and jalapeño (if using). Stir until everything is evenly coated in the creamy mixture.
- Assemble: Spread the mixture evenly into the prepared baking dish. Smooth out the top so it bakes evenly.
- Bake: Place in the oven and bake uncovered for 25–30 minutes, or until the edges are bubbling and the cheese is fully melted.
- Serve: Garnish with extra cilantro and an extra squeeze of lime juice for brightness. Serve hot with tortilla chips, over rice, or in warm tortillas for a casserole-taco hybrid.
Notes
- For extra charred flavor, use fire-roasted corn.
- If you like it extra cheesy, sprinkle more cheddar on top before baking.
- A light dusting of Tajín before serving adds a tangy, chili-lime punch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
Keywords: casserole, chicken, street corn, mexican