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.
Growing up in California, my friends and I ate Mexican food almost every day. One of the first things I learned how to cook when I was a young teenager were Chilaquiles… which still remains one of my favorite breakfasts. Other items we’d make include Authentic Spanish Rice alongside these Green and Red Enchiladas. Copycat Mexican Pizzas (Hello, Taco Bell Fans!) were pretty popular for summertime lunch and this Hatch Chili Mexican Street Corn Dip remains to be a go-to for parties.
INGREDIENTS FOR THIS RECIPE:
I absolutely love tamales, but more often than not I don’t have the patience to actually make them. By utilizing cornbread mix, you get all the flavors of a tamale in far less time. Here’s what you’ll need:
TO SEASON THE CHICKEN:
- Springer Mountain Farms Chicken Breasts
- Black Pepper
- Cayenne Pepper
- Garlic Powder
- Onion Powder
FOR THE CASSEROLE:
- Corn Bread Mix
- Sour Cream
- Green Chilies
- Corn Kernels
- Pepper Jack Cheese
- Crushed Tortilla Chips
- Bell Peppers
- Your Favorite Hot Sauce or Salsa
Per the usual, I used what I already had on hand. However, you could also use a taco spice mix with the chicken, or a different cheese for the casserole, and I’d defiantly add avocado and fresh jalapeños to the toppings list if I had them. My husband sometimes likes to add black olives as well.
FREQUENTLY ASKED QUESTIONS:
Can you use canned corn instead of fresh or thawed frozen? For sure! Just make sure to drain it well.
What are other cheese options? I used Pepper Jack to give it a kick of heat, but any melting cheese will work. Monterey Jack, cheddar, low-moisture mozzarella, Colby Jack… you get the idea. 😉
Does the color of the bell peppers matter? Nope! I used red, which is a little sweeter. However, orange or green taste great as well! Orange is still a little sweet, and green will have a bit of a bite to it.
MORE RECIPES YOU MIGHT ENJOY:
Spicy Peruvian Green Sauce – this would taste GREAT dolloped on top.
My Mom’s Peruvian Chimichurri Rice – a tasty side dish!
Shredded Chicken Jalapeño Poppers Dip – serve with chips and you’re all set!
Better Than Trader Joes Black Bean Dip – I mean, gimme all the dips!
Extra Crunchy Buttermilk Fried Jalapeños – Mmmmmm.
- 1 lb. Chicken Breasts, shredded
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 2 tsp. Cayenne Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 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
- Fresh Cilantro
- Sliced Bell Peppers
- Cherry Tomatoes
- Shredded Lettuce
- Sour Cream
- Hot Sauce or Salsa
- 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.
- Preheat the oven to 350F.
- Whisk together the cornbread mix, egg, sour cream, and green chilies. Then fold in the shredded chicken, corn kernels, and Pepper Jack cheese.
- Pour the batter mixture into a large, greased casserole dish. Top with crushed tortilla chips.
- Bake for 55 minutes, uncovered. Allow to cool for 10 minutes before slicing.
- Garnish with the suggested toppings and enjoy immediately.
NOTES ON THIS RECIPE:
- Prep time is based off of the air fryer, which is how I cooked my chicken. Please keep in mind that times will vary depending on the cooking method you choose.
- The casserole batter will be very thick once you fold-in the chicken. That’s how you want it, I promise.
- Leftovers should be kept in an airtight container, refrigerated, and enjoyed within 2 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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