Step-by-step instructions
- Preheat your oven to 375°F and lightly grease a standard baking dish.
- In a large mixing bowl, combine the shredded chicken and drained corn.
- Stir in the mayonnaise, sour cream, and spices until the chicken and corn are evenly coated.
- Spread the mixture into the prepared baking dish in an even layer.
- Generously sprinkle the shredded cheese and crumbled cotija over the top.
- Bake uncovered for 25–30 minutes until the casserole is hot and bubbly.
- Optional: Broil for 2–3 minutes at the end to achieve a perfectly golden, toasted cheese topping.
- Let the casserole rest for 5 minutes before garnishing with cilantro and serving.
Best ways to enjoy it
To elevate your serving experience, consider pairing your casserole with a fresh green salad drizzled with lime vinaigrette. You could also serve it alongside tortilla chips with salsa or guacamole as a delightful appetizer. For beverages, a refreshing margarita or an iced tea would complement the rich flavors beautifully. When serving, a sprinkle of freshly chopped cilantro and lime wedges on the side adds a touch of brightness and enhances the dish’s presentation.
Storage and reheating tips
After enjoying this tasty casserole, you might have some leftovers. To keep them fresh, allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When you’re ready to enjoy it again, reheat in the oven or microwave. Ensure that any leftovers are heated to at least 165°F for safe consumption.
Pro chef tips
- Choose high-quality chicken for the best flavor; rotisserie chicken is a great time-saver.
- Make it a day ahead! Assemble the casserole and refrigerate overnight for a deeper flavor.
- Experiment with spices! Add cayenne pepper for a kick or lime juice for extra zest.
Creative twists
This casserole is versatile! Try swapping out the shredded chicken for black beans or corn for a vegetarian option. You could also experiment with different cheeses—like sharp cheddar or mozzarella—for varied flavor profiles. Adding diced jalapeños offers an extra layer of heat, and incorporating diced red bell peppers can introduce a subtle sweetness to balance the dish.
FAQs
Can I use frozen corn instead of canned?
Absolutely! Just be sure to thaw and drain the corn before mixing it in.
How long does prep take?
The prep time is around 15 minutes, making this a quick dish to whip up.
Is this casserole suitable for freezing?
Yes, it freezes well! Just remember to store it in an airtight container for the best results.
Can I make it dairy-free?
You can! Substitute regular mayonnaise with a dairy-free version, and use plant-based cheeses for a delicious alternative.
This Mexican Street Corn Chicken Casserole is sure to become a recurring favorite in your kitchen, offering comfort and celebration in every bite!
