If you’re looking for a dish that brings the irresistible flavors of Mexican street corn and the comfort of a cozy casserole together, Street Corn Chicken Casserole is about to become your new go-to favorite. Imagine juicy chicken, smoky corn, a creamy, zesty sauce, and a golden, cheesy topping—all baked in one pan. It’s a celebration of color and taste, perfect for busy weeknights or sharing with friends at your next potluck. In every bite, you get that crave-worthy mix of sweetness, spice, and tang that makes street corn so special, now transformed into a hearty, crowd-pleasing meal.
Ingredients You’ll Need
This Street Corn Chicken Casserole recipe uses simple, everyday ingredients, each chosen to create a perfect balance of creamy, smoky, and tangy flavors. Every component brings something special: texture, color, or a pop of bold taste.
- Cooked, shredded chicken (3 cups): Rotisserie chicken works beautifully here, making things speedy and adding extra flavor.
- Canned corn kernels (1 15-ounce can, drained): Provides sweetness and that classic corn bite we love in street corn.
- Frozen fire-roasted corn (1 cup, or regular): Adds a hint of smokiness and char, reminiscent of real elote from a street cart.
- Diced green chilies (1 4-ounce can): Lends mild heat and tang, giving the casserole its signature kick without overpowering spice.
- Mayonnaise (1/2 cup): Essential for the creamy sauce that holds everything together and mimics classic street corn.
- Sour cream (1/2 cup): Adds tanginess and richness, creating a luscious texture throughout the casserole.
- Chili powder (1/2 teaspoon): Brings smoky warmth and a gentle spice that layers beautifully with the other flavors.
- Garlic powder (1/2 teaspoon): Infuses the dish with subtle depth and savory notes.
- Smoked paprika (1/2 teaspoon): The secret to extra smokiness and color—don’t skip it!
- Salt and pepper (to taste): Adjust these to bring out all the flavors and make the dish sing.
- Shredded Monterey Jack cheese (1 cup): Melts into gooey, creamy perfection, holding everything together.
- Crumbled cotija cheese (1/2 cup): Classic for street corn, it adds salty, crumbly bits on the top and inside.
- Chopped cilantro (1/4 cup): Freshens up the casserole and brings a burst of green color.
- Juice of 1 lime: Brightens and balances the rich flavors with a citrusy zing.
- Crushed tortilla chips (1/2 cup, optional topping): For a crunchy contrast and extra fun—totally optional, but highly recommended!
How to Make Street Corn Chicken Casserole
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 375°F (190°C) so it’s ready for baking. Take a 9×13-inch baking dish and give it a good grease with nonstick spray or a little butter. This ensures your Street Corn Chicken Casserole won’t stick and makes serving a breeze.
Step 2: Mix the Filling
Grab a large mixing bowl and add the shredded chicken, both types of corn, and diced green chilies. Next, spoon in the mayonnaise and sour cream, then sprinkle in your chili powder, garlic powder, smoked paprika, plus salt and pepper to taste. Stir everything together until every piece of chicken and corn is coated with that luscious, creamy mixture.
Step 3: Add Cheeses, Cilantro, and Lime
Now for the flavor boosters: Fold in the Monterey Jack cheese, half of your crumbled cotija, the chopped cilantro, and a good squeeze of fresh lime juice. Stir again to combine. This step infuses every layer with that unmistakable street corn taste—fresh, tangy, and cheesy.
Step 4: Assemble and Top
Pour the filling into your prepared baking dish and smooth it out evenly. Sprinkle the rest of the cotija cheese over the top, and if you want a little crunch, scatter the crushed tortilla chips as the final layer. This extra topping makes your Street Corn Chicken Casserole look and taste amazing.
Step 5: Bake and Rest
Slide the dish into your hot oven and bake for 25 to 30 minutes. The casserole should be bubbly and golden around the edges when it’s ready. Let it rest for about 5 minutes before you dig in—this helps everything set and makes serving neat, scoopable portions much easier.
How to Serve Street Corn Chicken Casserole
Garnishes
To really make your Street Corn Chicken Casserole pop, sprinkle fresh chopped cilantro over each serving and add a little extra cotija. A squeeze of lime juice right before eating brightens every bite and brings out the flavors even more. If you love a little heat, thinly sliced jalapeños or a drizzle of hot sauce are delicious finishing touches.
Side Dishes
This casserole is hearty enough to stand on its own, but pairing it with simple sides makes for a complete meal. Serve it with fluffy cilantro-lime rice, a crisp green salad, or a bowl of black beans. It’s also wonderful alongside warm tortillas or a scoop of guacamole for extra flair.
Creative Ways to Present
For a fun twist, try serving individual portions in small ramekins or mini cast iron pans at your next gathering. You can also scoop the casserole into taco shells or lettuce cups for a playful, handheld version. However you serve it, your Street Corn Chicken Casserole will steal the show!
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Chicken Casserole keeps beautifully in the fridge. Simply cover the baking dish tightly with foil or transfer portions to an airtight container. It stays fresh for up to 4 days and makes a fantastic lunch or quick dinner the next day.
Freezing
If you want to freeze the casserole, assemble it (without the tortilla chip topping), cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, add the chips, and bake as directed. This makes meal prep a breeze!
Reheating
To reheat, pop individual portions in the microwave for 1-2 minutes until hot, or rewarm larger amounts in a 350°F oven, covered, for about 20 minutes. If the top needs a little extra crunch, uncover for the last few minutes so the chips crisp up again.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a quick and flavorful shortcut that works perfectly in Street Corn Chicken Casserole. Just shred or chop it before adding to the mix.
Is this casserole spicy?
The casserole is mildly spiced thanks to the green chilies, chili powder, and smoked paprika. If you’d like more heat, feel free to add jalapeños or a little hot sauce to suit your taste.
Can I make Street Corn Chicken Casserole ahead of time?
Yes! You can assemble the casserole (minus the topping) up to a day in advance and keep it covered in the fridge. Add the crunchy toppings just before baking for best results.
What can I use instead of cotija cheese?
If cotija isn’t available, try queso fresco or even feta cheese for a similar salty, crumbly texture. Monterey Jack or cheddar will also work in a pinch for the melted cheese layer.
Is this recipe gluten-free?
Street Corn Chicken Casserole is naturally gluten-free as long as you use certified gluten-free tortilla chips or skip them. Always check labels on packaged ingredients to be sure.
Final Thoughts
If you’re ready to bring a little fiesta to your dinner table, don’t wait to try this Street Corn Chicken Casserole. It’s a dish that’s easy enough for a weeknight yet festive enough for company, packed with flavor and comfort in every forkful. Give it a go and watch it disappear—there’s a good chance it’ll become a new favorite in your home, too!
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Street Corn Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Casserole is a deliciously creamy and spicy Mexican-inspired bake that combines tender shredded chicken with sweet corn, green chilies, and a blend of cheeses. Perfect for a comforting weeknight dinner, this casserole is easy to prepare and bursting with flavors reminiscent of classic elote street corn.
Ingredients
Chicken Mixture
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can corn kernels, drained
- 1 cup frozen fire-roasted corn (or regular corn)
- 1 (4-ounce) can diced green chilies
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cheeses and Garnishes
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese, divided
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/2 cup crushed tortilla chips (optional topping)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix the Base: In a large mixing bowl, combine the shredded chicken, drained canned corn, frozen fire-roasted corn, and diced green chilies. Add the mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, salt, and pepper, stirring until all ingredients are evenly incorporated.
- Add Cheese and Flavor: Fold in the shredded Monterey Jack cheese, half of the crumbled cotija cheese, chopped cilantro, and fresh lime juice. Mix again gently to distribute all flavors throughout the mixture.
- Assemble the Casserole: Transfer the combined mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cotija cheese evenly over the top, followed by the crushed tortilla chips if you choose to use them for an added crunchy texture.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the edges turn golden and slightly crispy.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with additional cilantro or a lime wedge if desired, then serve warm.
Notes
- For convenience, use rotisserie chicken to save preparation time.
- Make it spicier by adding a chopped jalapeño or a few dashes of hot sauce to the mixture before baking.
- Serve this casserole with rice or a fresh side salad for a complete and balanced meal.
- To keep it gluten-free, ensure the tortilla chips you use are certified gluten-free or omit them altogether.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
