Crazy Mexican Chicken Street Corn Casserole

Have you ever had real authentic Mexican street corn? Did you wish you may have had some protein with that before your friends talked you into going to a tequila bar?  Have you ever had too much fine tequila and woke up on a beach with no idea how you got there? THEN THIS CASSEROLE RECIPE IS FOR YOU! 

This is my life saving pre-hug for you ~ "The Party Base Casserole." 

"You're welcome."

INGREDIENTS: 

2 large fresh chicken breasts

5 strips of crisp bacon, diced

1 can diced green chilies

1 can diced jalapeno peppers

1 cup diced sweet cherry tomatos

1 cup minced fresh cilantro

½ cup diced green onions

juice of 2 fresh limes

1 can creamed corn

1 can cream of chicken soup

1 package of cream cheese softened

½ cup mayonnaise

1 cup shredded Monterey Jack Cheese (save a little for the topping)

1 cup shredded sharp cheddar cheese (save a little for the topping)

1 cup grated parmesan cheese (save a little for the topping)

5 fresh ears raw corn removed from the cob

1 container of fresh Pico de gallo salsa

1 box of Corn Muffin mix

½ cup milk

1 large egg

½ cup kosher salt

½ cup garlic powder

1 teaspoon chili powder

½ cup coarsely ground black pepper

COOKING MUSIC SELECTION:  DJ Star- El Mariachi (House Remix)

PREPARATION:

Preheat the oven to 400F, and place the chicken breasts on a baking dish, add salt and pepper and place in the oven for 40 minutes. Remove and set aside to let cool. Once cooled, dice into small bite size pieces. Tuen the oven temperature down to 350 F.

In a large mixing bowl, add the rest of the ingredients, add the chicken. Grease a casserole pan with cooking spray or oil and pour the mixture into the pan. Top with the remaining cheese. Bake for 45 mins. until golden brown. Serve Hot. Serve with mucho shots of tequila until you go loco.