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Extreme macro close-up of Street Corn Chicken Casserole showing blistered browned cheese and glossy corn kernels.

Street Corn Chicken Casserole with Blistered Monterey Jack and Cotija

This Street Corn Chicken Casserole features succulent shredded chicken, plump sweet corn, and a creamy chili-lime sauce, topped with blistered Monterey Jack cheese and salty cotija crumbs for a perfect Mexican-inspired weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Cooked Chicken Breast 680g, shredded
  • 4 cups Sweet Corn Kernels 600g, fresh or frozen
  • 2 cups Monterey Jack Cheese 225g, freshly shredded
  • 1/2 cup Cotija Cheese 60g, crumbled
  • 1/2 cup Mayonnaise 120ml
  • 1/2 cup Mexican Crema 120ml, or sour cream
  • 1 tbsp Chili Powder 7g
  • 1 tsp Smoked Paprika 2g
  • 2 tbsp Lime Juice 30ml, juice of 1 lime
  • 1/4 cup Fresh Cilantro 10g, chopped

Equipment

  • 1 9x13 inch baking dish Ceramic or glass preferred.
  • 1 Large Skillet For charring the corn.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Heat 1 tbsp oil in a skillet over medium-high heat. Add corn and cook for 5 minutes until charred and translucent.
  2. In a large bowl, whisk mayonnaise, crema, lime juice, and spices. Fold in shredded chicken and charred corn.
  3. Transfer to a baking dish, top with Monterey Jack, and bake at 375°F (190°C) for 20 minutes.
  4. Broil for 2-3 minutes until cheese is blistered and browned. Top with cotija and cilantro before serving.

Notes

Use freshly shredded cheese for a better melt.
Hand-shred the chicken to ensure the sauce coats every fiber.