Mexican Street Corn Casserole
 
Prep time
Cook time
Total time
 
Mexican Street Corn Casserole is basically a hybrid between a tamale and chicken pie. It's a super tasty combination that you'll crave often.
Serves: 6
Ingredients
TO SEASON THE CHICKEN:
  • 1 lb. Chicken Breasts, shredded
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tsp. Cayenne Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
FOR THE CASSEROLE:
  • 1 Corn Bread Mix
  • 1 Egg
  • ½ cup Sour Cream
  • 4 oz. Green Chilies, do not drain
  • 2.5 cups Fresh or Frozen Corn Kernels (thawed)
  • 8 oz. Pepper Jack Cheese, shredded
  • ¾ cup Crushed Tortilla Chips
SUGGESTED TOPPINGS:
  • Fresh Cilantro
  • Sliced Bell Peppers
  • Cherry Tomatoes
  • Shredded Lettuce
  • Sour Cream
  • Hot Sauce or Salsa
Instructions
  1. Season the chicken with suggested spices and cook until 165F internally. You can cook them in the oven, on a skillet, in the air fryer, on the grill, or the slow cooker - whichever method works for you best. Once cooked through, shred and set aside.
  2. Preheat the oven to 350F.
  3. Whisk together the cornbread mix, egg, sour cream, and green chilies. Then fold in the shredded chicken, corn kernels, and Pepper Jack cheese.
  4. Pour the batter mixture into a large, greased casserole dish. Top with crushed tortilla chips.
  5. Bake for 55 minutes, uncovered. Allow to cool for 10 minutes before slicing.
  6. Garnish with the suggested toppings and enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/mexican-street-corn-casserole/