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Creamy Southwest Street Corn Chicken Casserole Bake

Southwest street corn chicken casserole - featured image
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This comforting casserole combines the bold, tangy flavors of Mexican street corn with tender chicken and a creamy, cheesy sauce. It’s a quick, family-friendly weeknight dinner that’s hearty, crave-worthy, and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or leftover grilled chicken)
  • 1 (15 oz) can corn, drained (or 1 1/2 cups frozen or fresh corn kernels, charred for extra flavor)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 cup green onions, thinly sliced (white and green parts, divided)
  • 1/4 cup fresh cilantro, chopped (plus extra for serving)
  • 1 (4 oz) can diced green chiles (optional, for extra zing)
  • 1 cup sour cream or Greek yogurt (full-fat or light)
  • 1/2 cup mayonnaise (or substitute with more Greek yogurt)
  • 1/2 cup cream cheese, softened
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Mexican blend cheese (or Monterey Jack, cheddar, or pepper jack)
  • Crumbled cotija or feta cheese (optional, for garnish)
  • Fresh jalapeño slices (optional, for garnish)
  • Extra cilantro and lime wedges (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium mixing bowl, whisk together sour cream (or Greek yogurt), mayonnaise, softened cream cheese, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until smooth and creamy.
  3. In a large bowl, combine shredded cooked chicken, corn, black beans, diced red bell pepper, green onions (reserve a couple tablespoons for topping), chopped cilantro, and diced green chiles (if using).
  4. Pour the creamy southwest sauce over the chicken mixture and gently fold until evenly coated.
  5. Lightly grease a 9×13-inch baking dish. Spoon the chicken and corn mixture evenly into the dish and smooth the top.
  6. Sprinkle shredded Mexican blend cheese evenly over the top. Optionally, add a handful of crumbled cotija or feta cheese.
  7. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly and the casserole is heated through.
  8. Let the casserole cool for 5-10 minutes before serving.
  9. Garnish with extra green onions, cilantro, jalapeño slices, and lime wedges as desired.

Notes

For extra flavor, char the corn in a dry skillet before adding. Use room temperature dairy for a smoother sauce. Adjust spice to taste. For a vegetarian version, double the beans and omit chicken. Leftovers keep well and taste even better the next day. If casserole thickens in the fridge, add a splash of milk or broth before reheating.

Nutrition

Keywords: chicken casserole, street corn, southwest, Mexican, easy dinner, creamy casserole, weeknight meal, family-friendly, comfort food, gluten-free

Find it online: https://realityeats.com/creamy-southwest-street-corn-chicken-casserole-bake-easy-weeknight-dinner-recipe/