Mexican Street Corn Casserole

Written by on in Dinner, Side Dish, Uncategorized

Bring the tasty street food sensation home with this easy way to get rid of leftover chicken and corn. This casserole will have your family never realizing they are eating yesterday’s roasted chicken.

Mexican Street Corn Casserole
Pin
Print

Mexican Street Corn Casserole

Recipe by The Cooking LawyerCourse: UncategorizedCuisine: Mexican, Tex-MexDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • Casserole filling

  • 3 chicken breasts, cubed

  • 1 cup Greek yogurt (I used non-fat)

  • 1/3 cup mayonnaise (I used light)

  • 1/2 cup Mexican cheese – see note (I used fat-free cheddar)

  • 1 can corn or 4 ears fresh, removed from cob

  • 1/2 tsp chili powder

  • Salt and pepper

  • Non-stick cooking spray

  • Optional, scallions or onions

  • Topping

  • 1 cup milk (I used non-fat)

  • 1/2 cup masa harina

  • 2 TBS butter, melted

  • 2 eggs

  • 1 tsp salt

  • 1/4 cup cheese – see note (I used fat-free cheddar)

  • 1/4 tsp. chili powder

  • Optional, chopped cilantro or scallions for topping

  • Optional, cojita cheese or queso fresco for topping

Directions

  • Casserole filling
  • Preheat oven to 400 degrees.
  • Spray casserole dish with non-stick cooking spray.
  • In a large bowl, mix together yogurt and mayonnaise.
  • Mix in chili powder, salt, and pepper.
  • Add cheese to mixture.
  • Add chicken to mixture.
  • Add corn to mixture.
  • Add in a single layer in casserole dish.
  • Topping
  • Whisk together milk and melted butter in a medium sized bowl.
  • Whisk eggs in a separate bowl.
  • Temper egg with milk/butter mixture.
  • Whisk together eggs and milk-butter mixture.
  • Stir in masa harina.
  • Stir in salt.
  • Add topping in a single layer on top of casserole.
  • Sprinkle with cheese and chili powder.
  • Bake for 30 minutes.
  • Let cool for 10 minutes before serving.
  • Optional, garnish with cilantro and queso cheese.

Notes

  • Because I was trying to find a recipe to use up my chicken and corn, I didn’t have queso fresco or cojita cheese on hand. I was just playing around with this recipe and think the fat-free cheddar that I had worked. I think a pepper jack would have also been good. But traditionally, Mexican street corn is topped with cojita cheese.
  • You can add in some additional items, like scallions, onions, jalapeno, or cilantro.

If you like this recipe, be sure to give me a like on this page. Sign up for notice of my next recipe.