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Street Corn Chicken Casserole
Anderson Jorge

Street Corn Chicken Casserole

Street Corn Chicken Casserole (High-Protein)
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5
Course: Mexican-American
Cuisine: Main Course
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 cups 450 g cooked chicken – shredded or diced
  • 3 cups 450 g corn (fresh, frozen, or canned) – drained well
  • 1 cup 240 g Greek yogurt or sour cream – for creaminess
  • ⅓ cup 80 g mayonnaise – adds richness
  • 1 cup 100 g cotija cheese – crumbled (or feta as substitute)
  • 1 cup 100 g shredded mozzarella or Mexican blend cheese
  • 1½ teaspoons chili powder – divided for flavor
  • 1 teaspoon garlic powder – enhances taste
  • 1 teaspoon salt – adjust to taste
  • ½ teaspoon black pepper – freshly ground
  • 1 tablespoon lime juice – fresh for brightness
  • 2 tablespoons fresh cilantro – chopped
  • 2 green onions – sliced for garnish
  • Optional: diced jalapeños or red chilies for heat

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish
  2. In a large bowl, mix Greek yogurt, mayonnaise, garlic powder, salt, pepper, and 1 teaspoon chili powder until smooth
  3. Add cooked chicken, corn, and half of the cheese, mixing until well combined
  4. Transfer mixture into the baking dish and spread evenly
  5. Sprinkle remaining cheese and remaining chili powder on top
  6. Cover with foil and bake for 25–30 minutes
  7. Remove foil and bake another 10–15 minutes until bubbly and slightly golden
  8. Remove from oven and let it rest for a few minutes
  9. Drizzle fresh lime juice over the top
  10. Garnish with cilantro, green onions, and optional chilies before serving

Notes

  • Protein: 32 g
  • Carbohydrates: 28 g
  • Fat: 24 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 520 mg