If you are craving a comforting yet vibrant dish that brings the flavors of Mexican street food right to your dinner table, this Street Corn Chicken Casserole Recipe is exactly what you need. This casserole combines juicy shredded chicken with sweet corn, creamy cheeses, and zesty lime—all baked into a warm, cheesy delight that’s perfect for weeknight dinners or casual gatherings. It captures the beloved essence of elote (Mexican street corn) with an irresistible twist that the whole family will adore.
Ingredients You’ll Need
Each ingredient in this Street Corn Chicken Casserole Recipe plays a pivotal role in layering robust flavors and creating that perfect balance of creaminess, spice, and freshness. The simplicity of these ingredients is what makes this dish so approachable and incredibly satisfying.
- 2 cups cooked, shredded chicken: Use rotisserie chicken for a quick and flavorful shortcut that adds juicy protein.
- 3 cups frozen corn (or canned, drained): Sweet corn is the star here, giving that authentic street corn taste and bite.
- 1/2 cup mayonnaise: Adds creaminess and helps bind all the ingredients together smoothly.
- 1/2 cup sour cream: Provides a tangy richness that brightens the dish and balances the spices.
- 1/2 teaspoon chili powder: Gives a subtle heat and smoky depth typical of Mexican seasoning.
- 1/2 teaspoon garlic powder: Infuses a mild, savory undertone.
- 1/4 teaspoon smoked paprika: Brings a warm, smoky flavor that enhances the overall profile.
- Juice of 1 lime: Offers freshness and acidity that cuts through the richness.
- 1/4 cup chopped fresh cilantro: Adds a burst of herbal brightness and authentic flair.
- 1/4 cup chopped green onions: Gives a mild onion crunch and color contrast.
- 1/2 cup crumbled cotija cheese (or feta): Provides a salty, crumbly texture that mimics traditional elote toppings.
- 1 cup shredded Monterey Jack or cheddar cheese: Melts beautifully to create gooey, savory goodness.
- Salt and black pepper to taste: Essential for balancing all the flavors just right.
- Crushed tortilla chips or jalapeño slices for topping (optional): Adds a crunchy or spicy finishing touch depending on your mood.
How to Make Street Corn Chicken Casserole Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking and to ensure those crispy edges form beautifully while baking.
Step 2: Mix the Magic
In a large mixing bowl, toss together the shredded chicken and corn with mayonnaise, sour cream, and all the spices including chili powder, garlic powder, and smoked paprika. Don’t forget the lime juice for that zesty kick. Then, add the chopped cilantro, green onions, cotija cheese, and half of the shredded cheese. Stir everything until it’s thoroughly combined. Season the mixture with salt and black pepper to elevate all those delicious flavors.
Step 3: Bake Until Bubbling
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining shredded cheese over the top, then pop it in the oven. Bake for 20 to 25 minutes or until you see bubbly goodness and melted, golden cheese that invites you to dive in.
Step 4: Add Optional Toppings
For an extra layer of texture and zing, sprinkle crushed tortilla chips or sliced jalapeños over the casserole just before serving. A little more cilantro and a squeeze of lime on top will brighten every bite and make it visually irresistible.
How to Serve Street Corn Chicken Casserole Recipe
Garnishes
Fresh garnishes truly take this casserole from great to unforgettable. Try extra chopped cilantro, thin lime wedges, or even a dash of hot sauce to add layers of flavor and a fresh pop of color. These simple touches make each serving feel special.
Side Dishes
Though this casserole packs both protein and veggies, pairing it with a light green salad or some charred Mexican street corn salad adds contrast. For a heartier meal, warm flour tortillas on the side complement the cheesy richness perfectly.
Creative Ways to Present
Serve the casserole in individual ramekins for a charming, personalized touch or scoop it onto crispy tortilla chips to create irresistible street corn chicken nachos. This flexibility makes the recipe perfect for casual dinners or weekend entertaining alike.
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Chicken Casserole Recipe tastes just as wonderful the next day. Simply cover the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days and enjoy a quick reheated meal.
Freezing
This casserole freezes beautifully, making it a great option for meal prep. Assemble the casserole but don’t bake it, then cover tightly and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed.
Reheating
To reheat, warm individual portions in the microwave for 2 to 3 minutes or bake leftovers in a 350°F oven until warmed through and bubbly. Adding a sprinkle of fresh cheese on top before reheating keeps it extra melty.
FAQs
Can I use fresh corn instead of frozen or canned?
Absolutely! Fresh corn adds a lovely brightness and crunch. Use about 3 cups of freshly cut kernels and consider sautéing them briefly to bring out their sweetness before mixing into the casserole.
Is there a vegetarian version of this casserole?
Yes! Swap the chicken for black beans or cooked, diced bell peppers for a hearty vegetarian alternative that still captures the classic street corn flavors you love.
Can I make this casserole spicier?
Definitely. Add extra chili powder or a finely chopped jalapeño to the mix. You can also top it with sliced jalapeños or a sprinkle of cayenne pepper to punch up the heat without losing balance.
What cheese works best if I can’t find cotija?
Feta cheese is a great substitute if cotija isn’t available. Both have that crumbly texture and salty kick that’s essential to the authentic flavor profile of this casserole.
How long does it take to prepare and bake?
The entire process is quick and easy, with about 15 minutes to prep and 20 to 25 minutes to bake, making the Street Corn Chicken Casserole Recipe a fantastic option for busy weeknights or last-minute guests.
Final Thoughts
This Street Corn Chicken Casserole Recipe is truly a love letter to the flavors of Mexican street corn, delivering comforting, cheesy, and zesty notes all in one easy dish. Whether you need a hearty family meal or a crowd-pleasing potluck favorite, give this recipe a try and watch it become a beloved classic on your table. You’ll wonder how such simple ingredients bring so much joy!
Print
Street Corn Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This delicious Street Corn Chicken Casserole combines tender shredded chicken with creamy, cheesy corn inspired by Mexican street corn flavors. It’s a comforting and easy-to-make main dish that’s perfect for weeknight dinners, featuring a blend of spices, fresh lime, and cilantro. Baked to bubbly perfection and topped with melty cheese and optional crunchy tortilla chips or jalapeños, it delivers rich, satisfying flavors in every bite.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken
- 3 cups frozen corn (or canned, drained)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup crumbled cotija cheese (or feta)
- 1 cup shredded Monterey Jack or cheddar cheese
- Salt and black pepper to taste
Optional Toppings
- Crushed tortilla chips
- Jalapeño slices
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, corn, mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, lime juice, chopped cilantro, green onions, crumbled cotija cheese, and half of the shredded Monterey Jack or cheddar cheese. Mix everything thoroughly until evenly incorporated. Season with salt and black pepper to taste.
- Assemble the Casserole: Spread the chicken and corn mixture evenly into the prepared baking dish, smoothing it out for an even bake. Sprinkle the remaining shredded cheese evenly on top.
- Bake: Place the baking dish in the oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese on top has fully melted and started to lightly brown.
- Add Optional Toppings and Serve: Remove the casserole from the oven and, if desired, sprinkle with crushed tortilla chips or jalapeño slices for added crunch and heat. Garnish with extra chopped cilantro and a squeeze of fresh lime juice before serving to enhance flavor.
Notes
- Use rotisserie chicken for a quick shortcut that saves time.
- Add black beans or diced bell peppers for extra texture and enhanced flavor complexity.
- This casserole can be assembled ahead of time and baked when ready to serve, making it great for meal prep or entertaining.
