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Street Corn Chicken Casserole: Easy Cheesy Elote Bake

Cheesy Street Corn Chicken Casserole

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 3 cups cooked chicken, shredded Rotisserie chicken works best
  • 2 cups corn kernels Fresh, frozen (thawed), or canned (drained)
  • 1 cup sour cream Full fat for best texture
  • 0.5 cup mayonnaise Essential for the authentic street corn flavor
  • 2 cups Pepper Jack cheese, shredded Divided use
  • 0.5 cup Cotija cheese, crumbled Can substitute with Feta
  • 1 tbsp lime juice Freshly squeezed
  • 2 tsp chili powder Divided use
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.25 cup fresh cilantro, chopped For garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
  • In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, ground cumin, and 1 teaspoon of the chili powder until smooth.
  • Add the shredded chicken, corn kernels, and 1 cup of the shredded Pepper Jack cheese to the bowl. Stir well until the chicken and corn are evenly coated in the sauce.
  • Transfer the mixture to the prepared baking dish and spread it out into an even layer.
  • Top evenly with the remaining 1 cup of Pepper Jack cheese.
  • Bake uncovered for 20-25 minutes, or until the casserole is bubbly and the cheese has melted.
  • Remove from the oven and immediately sprinkle the crumbled Cotija cheese and the remaining 1 teaspoon of chili powder over the top.
  • Garnish generously with fresh chopped cilantro and serve warm with extra lime wedges.