Street Corn Chicken Bake (Printable Version)
Creamy chicken and corn blend with chili-spiced cheese, topped with crunchy chips for a warm, flavorful meal.
# Ingredients:
→ Protein and Vegetables
01 -
450 grams cooked shredded chicken (rotisserie preferred)
02 -
240 grams corn kernels (fresh, frozen, or well-drained canned)
→ Dairy
03 -
225 grams full-fat cream cheese, softened
04 -
120 grams sour cream
05 -
30 grams mayonnaise
06 -
130 grams shredded Monterey Jack cheese, divided
07 -
60 grams cotija cheese, divided (feta as substitute)
→ Herbs and Spices
08 -
15 grams fresh cilantro, chopped
09 -
5 grams chili powder
10 -
3 grams garlic powder
11 -
3 grams ground cumin
12 -
15 milliliters freshly squeezed lime juice
13 -
Salt and freshly ground black pepper, to taste
→ Topping
14 -
90 grams crushed tortilla chips
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a 23x33 cm baking dish and set aside.
02 -
In a large bowl, mix shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, half of the Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and pepper until evenly incorporated and creamy.
03 -
Spread the creamy chicken and corn mixture evenly into the prepared baking dish. Sprinkle the remaining cotija cheese over the top.
04 -
In a small bowl, combine crushed tortilla chips with the remaining Monterey Jack cheese. Evenly sprinkle the topping over the filling.
05 -
Bake uncovered for 25 to 30 minutes until hot, bubbling, and golden brown on top.
06 -
Allow to cool slightly to set. Add optional garnishes such as extra chopped cilantro, lime wedges, or hot sauce. Serve warm.
# Notes:
01 -
Toast chili powder and cumin briefly in a dry pan before mixing to enhance flavors.
02 -
Ensure cream cheese is fully softened for a smooth, lump-free filling.
03 -
Freezes well; reheat gently to maintain crisp topping.
04 -
Use freshly squeezed lime juice to balance richness and brighten flavors.