Go Back
Close up of Street Corn Chicken Casserole with melted mozzarella and fresh cilantro garnish in a white ceramic dish.

Street Corn Chicken Casserole with Bubbly Mozzarella and Charred Corn

This Street Corn Chicken Casserole features tender shredded chicken in a creamy white sauce, topped with melted mozzarella, charred corn, smoky chili powder, and salty cotija cheese for the ultimate easy Mexican-inspired weeknight dinner.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Chicken Breast cooked and shredded
  • 1 cup (240ml) Heavy Cream or sour cream
  • 2 cups (300g) Sweet Yellow Corn canned or frozen
  • 1 cup (115g) Mozzarella Cheese shredded
  • 1/2 cup (55g) Monterey Jack Cheese shredded
  • 1/2 cup (75g) Sweet Corn for charring
  • 1 tbsp (8g) Red Chili Powder
  • 1/4 cup (30g) Cotija Cheese crumbled
  • 1/4 cup Fresh Cilantro chopped

Equipment

  • 1 White ceramic baking dish 9x13 inch
  • 1 Cast Iron Skillet For charring the corn

Method
 

Preparation
  1. Combine shredded chicken, heavy cream, and 2 cups of corn in a bowl. Season with salt and pepper.
  2. Transfer to a white ceramic baking dish and top with mozzarella and Monterey Jack cheese.
  3. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and golden brown.
  4. While baking, char 1/2 cup corn in a dry skillet over high heat until blackened in spots.
  5. Top the baked casserole with charred corn, chili powder, cotija cheese, and cilantro.

Notes

Use a fine mesh sieve for the chili powder to get an even, professional look.
Make sure the corn is dry before charring to get those dark smoky spots.