If you love the bold flavors of Mexican street corn, you’re going to want to try this Mexican Street Corn Chicken and Rice Casserole. It combines tender chicken, fluffy rice, sweet corn, creamy sauce, and plenty of Mexican-inspired seasonings in one comforting dish.

This casserole is packed with flavor but is simple enough for a weeknight dinner.

Everything comes together in one baking dish, making this a great option when you want a hearty homemade meal without spending hours in the kitchen. It’s also an easy way to use leftover cooked chicken or rotisserie chicken.

Mexican Street Corn Chicken and Rice Casserole Weight Watchers Recipe

The Ingredients

Chicken: Chicken breast is an excellent source of lean protein. Protein helps keep you feeling satisfied and supports healthy muscles. Using cooked chicken also makes this casserole especially convenient for busy nights.

Corn: Corn provides carbohydrates for energy along with fiber and several vitamins and minerals. It also adds natural sweetness and a pleasant texture to the casserole.

Rice: Rice provides carbohydrates that help fuel your body. It also makes the casserole hearty and filling. Brown rice can be substituted for white rice if you prefer additional fiber and a nuttier flavor.

Onion: Onions add lots of flavor without requiring a large amount of added fat or calories. They also provide antioxidants and beneficial plant compounds.

Sour Cream: Reduced-fat sour cream creates the creamy texture associated with Mexican street corn while keeping the dish lighter than versions made with full-fat sour cream.

Mayonnaise: A small amount of mayonnaise helps create the creamy sauce that makes Mexican street corn so delicious. You don’t need much to add richness and flavor.

Reduced-Fat Mexican Cheese: Cheese adds calcium and protein while providing plenty of flavor. Using reduced-fat cheese helps keep the casserole creamy and cheesy without making it overly heavy.

Seasonings: Helps to add tons of flavor with minimal calories.

Cilantro: Fresh cilantro adds a bright, fresh finish to the casserole and pairs beautifully with the lime and Mexican-inspired seasonings.

Click here to track points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.

How to Make Mexican Street Corn Chicken and Rice Casserole

Preheat the oven to 375°F. Spray a casserole dish with nonstick cooking spray.

Add the diced onion to a skillet coated with nonstick cooking spray. Cook over medium heat for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.

In a large bowl, whisk together the sour cream, light mayonnaise, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper.

Stir the cooked rice, shredded chicken, corn, cooked onion and garlic, and shredded cheese into the sauce. Mix until everything is evenly coated.

Spread the mixture evenly into the prepared baking dish.

Bake uncovered for 25–30 minutes, or until the casserole is heated through and the cheese is melted.

Let the casserole rest for about 5 minutes. Sprinkle with cilantro and serve with fresh lime wedges if desired.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut for this recipe. Simply remove the skin, shred or chop the chicken, and measure the amount called for in the recipe.

Can I use brown rice instead of white rice?

Yes. Cooked brown rice works well in this casserole. Keep in mind that brown rice has a slightly chewier texture and nuttier flavor than white rice.

Can I make this casserole ahead of time?

Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake. If it is very cold when it goes into the oven, you may need to add a few extra minutes to the baking time.

Prep Time:15

Cook Time:25

Total Time:40

Ingredients

2 cups cooked, shredded chicken breast
2 cups cooked rice
1 1/2 cups corn kernels, fresh or frozen
1/2 cup reduced-fat Mexican cheese, shredded
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons skim milk
1/2 cup finely diced yellow onions
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 375°F. Spray an 8×8 baking dish with nonstick cooking spray.
Add the diced onion to a skillet coated with nonstick cooking spray. Cook over medium heat for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
In a large bowl, whisk together the sour cream, light mayonnaise, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper.
Stir the cooked rice, shredded chicken, corn, cooked onion and garlic, and shredded cheese into the sauce. Mix until everything is evenly coated.
Spread the mixture evenly into the prepared baking dish.
Bake uncovered for 25–30 minutes, or until the casserole is heated through and the cheese is melted.
Let the casserole rest for about 5 minutes. Sprinkle with cilantro and serve with fresh lime wedges if desired.

Notes

NUTRITION INFORMATION:

1 of 6 servings

250 calories, 8g total fat, 3g saturated fat, 562 mg sodium, 26g total carbs, 1g dietary fiber, 3g sugars, 20g protein (myfitnesspal.com)

Servings: 6

Here are some more Weight Watchers friendly recipes:

Creamy Chicken Pot Pie Casserole

Creamy Garlic Parmesan Chicken Pasta

Dump-and-Bake Cheesy Chicken Ranch Rice Casserole

Chicken Enchilada Casserole Slow Cooker Low Carb Weight Watchers High Protein Recipe

Slow Cooker Chicken Enchilada Casserole

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