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
Scale
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.
