A dish that brings together comfort and a vibrant burst of flavor inspired by the popular Mexican street food, elote. This casserole combines all the elements of street corn—creamy, cheesy, and a little spicy—with tender chicken, making it a perfect weeknight dinner idea.
Ingredients
Scale:
2 cups cooked chicken, shredded or diced
3 cups corn (frozen, fresh, or canned)
1 cup cooked quinoa or rice
1 cup diced red bell pepper
1 cup diced onion
1 cup sour cream
1 cup shredded mozzarella cheese
1 cup cheddar cheese, shredded
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
1/2 cup crushed tortilla chips
1/4 cup crumbled queso fresco (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add a little oil and sauté the diced onion and red bell pepper until they're soft, about 5-7 minutes.
In a large mixing bowl, combine the cooked chicken, corn, quinoa or rice, sautéed vegetables, sour cream, mayonnaise, smoked paprika, chili powder, cumin, and half of each type of cheese (mozzarella and cheddar). Mix until everything is well incorporated. Season with salt and pepper to taste.
Pour the mixture into a greased 9x13 inch baking dish. Spread it evenly.
Sprinkle the remaining cheese on top, followed by the crushed tortilla chips. Add the crumbled queso fresco if using.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro before serving.
