Mexican Street Corn Chicken Bake

• 1 rotisserie chicken, meat shredded
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup mayonnaise
• 1/2 cup crumbled queso fresco or feta cheese
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 cup crumbled tortilla chips
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix shredded chicken with corn kernels, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and cumin. Season with salt and pepper.
3. 3 Transfer mixture to a greased 9x13 inch baking dish.
4. 4 Sprinkle crumbled queso fresco, tortilla chips, and cheddar cheese over the top.
5. 5 Bake for 30 minutes, or until the cheese is bubbly and golden brown.
6. 6 Remove from oven, sprinkle with cilantro, and drizzle with lime juice.
7. 7 Let it rest for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Grater (for cheese)

Variations

• Add diced jalapeños for extra heat.
• Substitute black beans for some of the chicken for a heartier version.

Substitutions

• Use cotija cheese instead of queso fresco.
• If fresh corn is not available, use frozen corn, thawed.

Pairings

• A crisp Mexican lager
• Fresh mango salsa

Nutrition

Tips

• For extra smoky flavor, grill the corn before cutting it off the cob.
• This dish can be assembled ahead and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a fresh green salad and warm tortillas.
• Pair with a squeeze of lime and extra hot sauce on the side.

FAQ