If you’re craving a dish that brings together creamy, tangy, and smoky flavors all in one comforting bite, then you are going to love this Mexican Street Corn Casserole with Chicken Recipe. It takes the vibrant spirit of classic Mexican street corn and elevates it into a hearty casserole that’s perfect for feeding a crowd or meal prepping for the week. Luscious sour cream and mayonnaise blend with chili and garlic powder to coat tender corn and tender chicken, topped with salty cotija cheese that melts into bubbly golden goodness. It’s a cozy, colorful, and crowd-pleasing dish you’ll want to make again and again.
Ingredients You’ll Need
Getting familiar with your ingredients is the first step toward making this Mexican Street Corn Casserole with Chicken Recipe a smash hit. Each component is simple yet plays an essential role in layering flavors, textures, and even a pop of color to this irresistible casserole.
- Whole Greek yogurt (or sour cream): Adds creamy tanginess and richness that balances the spices beautifully.
- Mayonnaise: Works alongside the yogurt for smooth texture and extra moisture.
- Chili powder: Brings warmth and subtle smoky heat, creating that authentic Mexican street corn vibe.
- Garlic powder: Deepens the savory notes and rounds out the spice mix perfectly.
- Kosher salt: Essential for enhancing all other flavors without overpowering them.
- Corn (fresh or frozen-defrosted): Sweet bursts of corn make every bite pop and keep the casserole vibrant.
- Cooked chicken, diced or shredded: The protein element that adds heartiness and makes this casserole meal-worthy.
- Cotija cheese, crumbled: Salty, crumbly, and slightly tangy, this cheese melts into the casserole and provides that signature street corn flavor.
- Fresh cilantro: Adds a fresh herbaceous note and a splash of green for presentation.
- Fresh lime juice: The finishing touch that brightens every flavor and keeps things exciting on your palate.
How to Make Mexican Street Corn Casserole with Chicken Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375 degrees Fahrenheit. Preheating is crucial to get that perfect baked texture with a golden, bubbling top. While the oven warms, gather your ingredients and prep your baking dish with a quick spray of cooking oil to ensure easy release later.
Step 2: Whisk the Creamy Sauce
In a large bowl, combine the whole Greek yogurt (or sour cream), mayonnaise, 1 teaspoon of chili powder, garlic powder, and kosher salt. Whisk everything together until the mixture is beautifully smooth and creamy. This sauce is the flavorful glue that brings the casserole together, infusing every bite with tang and spice.
Step 3: Stir in Corn, Chicken, and Cheese
Add the sweet corn, cooked chicken, and about two-thirds of the crumbled cotija cheese to your creamy sauce. Stir gently but thoroughly to coat every kernel and shred of chicken, making sure the ingredients are evenly distributed. This step ensures that each serving will have a perfect balance of texture and flavor.
Step 4: Assemble in Your Baking Dish
Transfer the mixture to the prepared 9×13 ceramic baking dish. Spread it out evenly to guarantee uniform baking. Evenness here means your casserole will cook through consistently and brown beautifully on top.
Step 5: Finish with Cheese and Spice Touch
Sprinkle the remaining cotija cheese evenly over the top followed by ½ teaspoon of chili powder for an extra pop of color and flavor. This finishing layer is what gives the casserole its signature golden and slightly spicy crust once baked.
Step 6: Bake Covered, Then Uncovered
Cover the baking dish with foil and let it bake for 30 minutes. Then, remove the foil and bake an additional 10 to 15 minutes until the top is browned and bubbly. The final uncovered bake step creates that irresistibly crispy, cheesy layer on top that everyone loves.
Step 7: Add Fresh Lime and Cilantro
Once out of the oven, let the casserole cool for about 10 minutes. Before serving, squeeze fresh lime juice over the top and sprinkle generously with fresh chopped cilantro. This final flourish brightens the richness and complements the smoky and cheesy flavors beautifully.
How to Serve Mexican Street Corn Casserole with Chicken Recipe
Garnishes
Feel free to go wild with garnishes to elevate the dish visually and flavor-wise. Diced avocado, extra cilantro leaves, or a dusting of smoked paprika add color and freshness. For a little heat, sliced jalapeños or a drizzle of hot sauce works wonders too.
Side Dishes
This casserole shines as a stand-alone main, but pairing it with light, crisp sides like a fresh green salad or a tangy pickled slaw balances the creaminess perfectly. For a heartier meal, serve it alongside black beans or Mexican rice to round out your feast.
Creative Ways to Present
Serve this casserole in rustic cast iron skillets for a cozy family style presentation, or portion it into individual ramekins for elegant plating when entertaining. You can even use it as a filling for stuffed peppers or as a base layer under some melted cheese and sliced jalapeños for a loaded dip-style appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Casserole with Chicken Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a perfect next-day meal that’s just as delicious.
Freezing
You can freeze this casserole comfortably for up to 2 months. Just pack it in a freezer-safe container and thaw it in the fridge overnight before reheating. This makes it a great option for meal prep or busy weeknights when you want convenience without sacrificing flavor.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through to regain that lovely baked texture. Microwaving works too for a quick fix, but the oven will maintain the casserole’s crispiness and full flavor the best.
FAQs
Can I use frozen corn for this casserole?
Absolutely! Just make sure to thaw and drain it well to avoid excess moisture in the casserole. Fresh corn also works wonderfully if in season.
What kind of chicken works best?
Cooked shredded or diced chicken breast or thighs are both excellent choices. You can use leftovers or rotisserie chicken for convenience.
Is there a substitute for cotija cheese?
Feta cheese is a good alternative if you can’t find cotija, though cotija’s crumbly texture and saltiness are more authentic to the recipe.
Can I make this casserole vegetarian?
Yes! Simply omit the chicken and add extra corn or beans for protein, or toss in some sautéed peppers and onions for hearty vegetables.
How spicy is this dish?
The chili powder adds a gentle warmth but nothing too fiery. You can adjust the amount to suit your heat preference or add fresh peppers for more kick.
Final Thoughts
This Mexican Street Corn Casserole with Chicken Recipe feels like a big warm hug on a plate, perfect for casual dinners or festive gatherings. It combines so many beloved flavors in a way that’s easy to prepare but truly special to eat. I can’t wait for you to try this one and see how quickly it becomes a favorite in your home too!
Print
Mexican Street Corn Casserole with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Street Corn Casserole with Chicken is a creamy, cheesy, and flavorful baked dish inspired by traditional elote. It combines tender corn, shredded chicken, tangy Greek yogurt, mayonnaise, and cotija cheese with zesty spices, then baked until bubbly and golden. Perfect as a hearty side or a satisfying main, this casserole captures the vibrant taste of Mexican street corn in an easy-to-prepare oven-baked format.
Ingredients
Dairy & Sauces
- 1 cup whole Greek yogurt (or sour cream)
- â…“ cup mayonnaise
- 8 ounces cotija cheese, crumbled and divided
Spices & Flavorings
- 1 ½ teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 teaspoons fresh lime juice
- 3 tablespoons chopped fresh cilantro
Main Ingredients
- 3 cups corn, fresh or frozen (defrosted if frozen)
- 3 cups cooked chicken, diced or shredded
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Make Sauce: In a large bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, 1 teaspoon chili powder, garlic powder, and kosher salt until you have a smooth, creamy mixture that will coat the other ingredients.
- Combine Ingredients: Add the corn, cooked chicken, and â…” cup of the crumbled cotija cheese to the sauce mixture, stirring well to evenly incorporate all the ingredients.
- Prepare Baking Dish: Spray a 9×13-inch ceramic baking dish with cooking spray to prevent sticking. Pour in the chicken-corn mixture and spread it evenly across the dish for uniform baking.
- Add Toppings: Sprinkle the remaining ⅓ cup of cotija cheese over the top along with ½ teaspoon of chili powder for an extra kick of flavor and attractive color.
- Bake Covered: Cover the dish with foil and bake for 30 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes, until the casserole is bubbling and the top is nicely browned.
- Rest and Garnish: Let the casserole cool for 10 minutes before serving. Then, squeeze fresh lime juice evenly over the top and sprinkle with chopped cilantro to add brightness and freshness.
Notes
- You can use fresh or frozen corn; if using frozen, make sure it is fully defrosted before mixing.
- Cotija cheese is a salty, crumbly Mexican cheese; if unavailable, feta can be a substitute though the flavor will vary slightly.
- For extra spice, adjust chili powder quantities to taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
- If you want a vegetarian version, omit the chicken and increase the corn or add black beans.
