Cheesy Street Corn and Chicken Bake with Crunchy Topping
Enjoy a hearty dish of tender chicken, sweet corn, creamy cheeses, and a crunchy layer baked until golden.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookrisp.com.
Cooking tools:
- Baking dish
- Grill
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Skillet
- Oven
- Microwave
- Aluminum foil
- Plastic wrap
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 2 cups cooked, shredded chicken (rotisserie preferred)
- 4 cups corn kernels (fresh, frozen, or drained canned)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- ½ cup crumbled cotija cheese (or feta as substitute)
- ¼ cup chopped fresh cilantro
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt
- black pepper
- 1 cup crushed tortilla chips
- ½ cup shredded Monterey Jack cheese
- Extra chopped fresh cilantro
- Lime wedges
- Hot sauce
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