Description
A comforting mashup of grilled corn and cheesy goodness, this casserole features shredded chicken, cotija cheese, and fresh cilantro for a bright, bold flavor.
Ingredients
Scale
- 3 cups cooked and shredded chicken (about 1.5 lbs)
- 3 cups corn (fresh, frozen (thawed), or canned (drained))
- 1 jalapeño (finely diced, seeds removed for less heat)
- 1/2 cup diced red onion
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 cup crumbled cotija cheese (divided)
- 2 tbsp fresh lime juice
- 2 tsp chili powder (plus more for garnish)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Combine the mayonnaise, sour cream, half of the cotija cheese, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl. Mix until smooth.
- Add the shredded chicken, corn, jalapeño, and red onion to the bowl and stir until well coated.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 20-25 minutes until bubbly and the cheese is melted.
- Let cool for a few minutes, then garnish with the remaining cotija cheese, chili powder, and fresh cilantro before serving.
Notes
If using fresh corn, char it lightly for extra depth. Adjust lime juice after baking for a livelier finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg