Name: Creamy Cajun Street Corn Chicken Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken breasts; 4 cups frozen corn kernels; 8 oz cream cheese; 1 cup heavy cream; 1/2 cup Mexican crema or sour cream; 1 cup cotija cheese; 1 cup sharp cheddar cheese; 1 medium red bell pepper; 1 medium yellow onion; 1 large jalapeño; 4 cloves garlic cloves; 2 tbsp Cajun seasoning; 1 tsp smoked paprika; 2 tbsp lime juice; 1/4 cup fresh cilantro; 2 tbsp olive oil; to taste salt and pepper

Preparation

Preheat oven to 375°F and grease a 9x13 inch baking dish. Season chicken pieces with 1 tablespoon Cajun seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken pieces for 6-8 minutes until golden brown and cooked through. Transfer to prepared baking dish.

In the same skillet, sauté diced onion and bell pepper for 4-5 minutes until softened. Add minced garlic and jalapeño, cook for 1 minute until fragrant.

Add thawed corn to the skillet and cook for 3-4 minutes until lightly charred. Season with remaining Cajun seasoning and smoked paprika.

In a large bowl, whisk together softened cream cheese, heavy cream, and Mexican crema until smooth. Stir in half of the cotija cheese and half of the cheddar cheese.

Combine the corn mixture with the creamy cheese sauce, then pour over the chicken in the baking dish. Mix gently to combine.

Top with remaining cotija and cheddar cheeses. Bake for 25-30 minutes until bubbly and golden on top.

Remove from oven and let rest for 5 minutes. Drizzle with fresh lime juice and garnish with chopped cilantro before serving.