Mexican Street Corn Casserole
on May 29, 2023, Updated May 12, 2024
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Everyone is obsessed with this Mexican Street Corn Casserole! For good reason! Ninja Insiders got their hands on this one a few years ago and it quickly became a favorite. It’s super easy to throw together, it’s really flavorful and delicious, and it’s a high protein meal that easily fits into your macros. Put this on your menu ASAP!
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You can find the meal prep version of this Mexican Street Corn Casserole in the Meal Prep Recipes cookbook and on my Instagram. It was slightly adapted to make 5 single servings meals to pack for lunch or enjoy for dinner all week long!
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I always suggest using a meat thermometer when cooking any kind of meal like this. This will ensure you don’t overcook the chicken and it stays nice and moist, not dry. This cheap meat thermometer on Amazon will get the job done and alert you as soon as it hits temperature. It doesn’t get much easier! No more guessing or cutting your chicken breasts open to see if they’re cooked enough.
You can see how easily this recipe comes together above. This is a high protein recipe with bold flavor. Top it with some extra fresh lime juice when serving. If you make it let me know! I hope you love this one!
Mexican Street Corn Casserole
Ingredients
- 2 pounds boneless, skinless chicken breast
- 3/4 cup uncooked rice (145g)
- 1 cup water
- 2 cans whole sweet corn, drained
- 75g red onion, diced
- 60g light mayo
- 60g Crema Mexicana
- 90g queso cotja 1/4 cup + 2 tablespoons
- juice of 1/2 lime
- 1 & 1/2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees & spray a 9X13 casserole dish with any oil lightly.
- Put rinsed rice and 1 cup of water in the bottom of the casserole dish. Add salt and stir gently.
- Layer chicken breasts on top. Sprinkle them with salt and pepper.
- In a mixing bowl combine all remaining ingredients (set aside 2T. queso cojta cheese). Layer the corn mixture over the top of the chicken breasts. Cover with remaining queso cotja cheese.
- Bake for about 45 minutes or until chicken internal temp reaches 165 degrees.
Nutrition Facts
Mexican Street Corn Casserole
Serves: 6
|
Amount Per Serving: 319g
|
||
|---|---|---|
| Calories | 374 | |
| % Daily Value* | ||
| Total Fat 10.3 | 15.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 32 | 10.7% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 37 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
Find in Myfitnesspal or Macrosfirst food database by searching for, “Stay Fit Mom Mexican Street Corn Casserole.”
Hello, what can I use for replacements/different quantities for Light Mayo. I have been buying the Chosen brand of mayo.
And is there a replacement for the Crema Mexicans?
Thank you!
Hi! You could use a sour cream or Greek yogurt to replace the Crema.
Could this be made with fresh corn? I’ve been looking for macro-friendly recipes using our garden veggies. Corn is coming in like gangbunsters right now. I thought maybe I could make a few rounds of this recipe and freeze it for lunches.