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Macro shot of Street Corn Chicken Casserole showing the glossy cream sauce and golden-brown mozzarella spots.

Street Corn Chicken Casserole: The Ultimate Cheesy Weeknight Dinner

A creamy, cheesy Street Corn Chicken Casserole featuring shredded rotisserie chicken, charred roasted corn, and a glossy cream sauce topped with bubbly mozzarella and tangy cotija cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 4 cups Shredded Rotisserie Chicken White meat preferred
  • 3 cups Roasted Yellow Corn Kernels Divided use
  • 1.5 cups Heavy Cream (360ml)
  • 2 cups Shredded Mozzarella Cheese (225g)
  • 0.5 cup Crumbled Cotija Cheese (60g)
  • 1 tsp Red Chili Powder For dusting
  • 0.5 cup Fresh Cilantro Finely chopped

Equipment

  • 1 Rectangular white ceramic baking dish Standard 9x13 inch size
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. In a large bowl, combine shredded chicken, 2.5 cups of corn, and heavy cream. Season with salt and pepper.
  2. Transfer to a white ceramic dish and cover with shredded mozzarella cheese.
  3. Bake at 375°F (190°C) for 20-25 minutes until mozzarella has toasted golden-brown spots.
  4. Top with remaining charred corn, crumbled cotija, chili powder, and fresh cilantro.

Notes

Use pre-roasted frozen corn to save time while maintaining smoky flavor.
Ensure the mozzarella is bubbly and browned for the best visual and flavor result.