Diary of a Dying Nation (@DiaryofaDyingNation)

Street Corn Chicken Casserole *Easy Street Corn Chicken Casserole loaded with tender chicken, charred corn, melty cheese, jalapeño, and zesty lime. This creamy, flavorful Mexican-inspired dinner is perfect for weeknights and always a family favorite!* 3 cups shredded rotisserie chicken2 cans (15.25 ounces each) corn kernels, drained1 tablespoon olive oil1 package (8 ounces) cream cheese, softened½ cup (104 g) mayonnaise½ cup (115 g) sour cream2 tablespoons lime juice, from about 1 lime1 large jalapeño, seeded, finely diced1 teaspoon chili powder1 teaspoon paprika1 teaspoon garlic powder1 teaspoon kosher salt½ teaspoon black pepper1 can (10 ounces) Rotel (diced tomatoes with green chilies), undrained2 ½ cups (282.5 g) Monterey Jack cheese, shredded, divided¼ cup queso fresco, or cotija cheese, crumbled2 tablespoons fresh cilantro, choppedLime wedges, for serving Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside. Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 4 - 6 min, stirring occasionally, until lightly golden and slightly charred. Remove from heat. In a large bowl, beat together the cream cheese, mayonnaise, sour cream, lime juice, jalapeño, chili powder, paprika, garlic powder, salt, and pepper until smooth and creamy. Fold in the chicken, charred corn, undrained Rotel, and 1 ½ c. of the Monterey Jack cheese until evenly combined. Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 c. Monterey Jack cheese over the top. Bake uncovered for 25 - 35 min, or until hot and bubbly and the cheese is melted and lightly golden. Remove from the oven and immediately sprinkle with queso fresco (or cotija cheese) and cilantro. Let rest for 5 - 10 min. before serving. Serve with lime wedges. #Dinner #Side https://iamhomesteader.com/street-corn-chicken-casserole/