Street Corn Chicken Casserole

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, whisk together the sour cream, mayo, Parmesan, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper.
3. Add the shredded chicken, corn, green chiles, and half of the shredded cheese, stirring until fully combined.
4. Spread the mixture evenly into the prepared baking dish.
5. Top with the remaining cheese.
6. Bake for 25–30 minutes, until golden, bubbly, and lightly browned on top.
7. Garnish with fresh cilantro and serve hot.

Variations

• Add cooked rice or quinoa to turn it into a complete one-pan meal.
• Mix in black beans for added heartiness.
• Use cotija or queso fresco on top for authentic street-corn flavor.
• Add jalapeños or chipotle peppers for extra spice.

Tips

• Broil the top for 2–3 minutes for a beautifully toasty, street-corn-style cheesy crust.
• Use rotisserie chicken for maximum convenience.
• If using frozen corn, thaw and drain it to avoid excess moisture.
• Let the casserole rest a few minutes before serving—it holds its shape better and enhances the flavor.