Craving something bold, creamy, and utterly irresistible for dinner? Let me introduce you to Street Corn Chicken Casserole, a dish that effortlessly marries the flavors of Mexican street corn (elote) with the hearty comfort of a cheesy, bubbling casserole. It’s bursting with tender chicken, golden corn, zesty spices, and a generous layer of cheese, all brought together with creamy goodness. Whether it’s a weeknight meal or a fun gathering with friends, you’ll fall in love with how this casserole delivers vibrant taste and a touch of fiesta to your table.
Ingredients You’ll Need
The best part about Street Corn Chicken Casserole is its beautiful simplicity—every ingredient lands a punch of flavor, color, or soul-warming texture. Here’s what you need, along with just what each brings to your dish:
- Cooked chicken: Rotisserie or leftover chicken makes things easy and provides savory protein as the hearty base.
- Corn: Use canned or frozen for convenience; its sweet crunch mimics classic street corn and packs a summertime vibe.
- Sour cream: Adds signature tang and makes the casserole luxuriously creamy.
- Mayonnaise: Essential for achieving that authentic street corn richness—it binds and elevates every bite.
- Diced green chiles: These bring gentle heat and depth while blending seamlessly with the cheese and spices.
- Cotija or feta cheese: That signature crumbly, salty hit just like true elote—choose whichever you have!
- Chili powder: Infuses warmth and an earthy, smoky kick without overpowering the other flavors.
- Garlic powder: A dash of savory, aromatic depth that rounds out the creaminess.
- Smoked paprika: Lends a subtle smokiness, making the casserole taste like it was cooked over open flame.
- Salt: Just enough to balance and heighten the dish.
- Black pepper: Adds gentle heat and a sharp contrast to the creamy base.
- Chopped cilantro: Fresh, herbal brightness that pops against the cheesy, creamy richness.
- Monterey Jack or Mexican blend cheese: Melts to golden perfection, blanketing every layer for an oozy, irresistible bite.
- Lime juice: Squeeze it in for acidity—it’s the secret to balancing all the richness and making flavors shine.
- Crushed tortilla chips (optional): For those who love a crunchy, golden topping! Sprinkle on before broiling for ultimate texture.
How to Make Street Corn Chicken Casserole
Step 1: Prep the Oven and Baking Dish
First things first, get your oven preheating to 375°F (190°C) so it’s ready for a bubbly bake. Lightly grease a 9×13-inch baking dish—this makes it easy to serve neat squares of your casserole, and helps everything come out perfectly golden with zero sticking.
Step 2: Combine the Filling
Grab a large mixing bowl and bring together the cooked chicken, corn, sour cream, mayonnaise, undrained green chiles, crumbled cotija (or feta), chili powder, garlic powder, smoked paprika, salt, black pepper, chopped cilantro, and lime juice. Mix until everything is evenly coated and glorious—this is where your Street Corn Chicken Casserole gets its show-stopping flavor punch!
Step 3: Add Cheese and Assemble
Mix in 1 cup of the shredded Monterey Jack or Mexican blend cheese—this ensures there are gooey pockets of cheesy goodness all throughout. Spoon the mixture into your prepared baking dish and smooth it into an even layer. Sprinkle the remaining 1/2 cup cheese evenly over the top for a luscious, melty finish.
Step 4: Bake to Perfection
Slide your casserole into the oven and bake for 20 to 25 minutes, until it’s hot and bubbly around the edges. If you love a crispy finish, sprinkle crushed tortilla chips on top and broil for the last 2 to 3 minutes—watch closely, so you get that perfect golden crunch without burning.
Step 5: Cool, Garnish, and Serve
Let the Street Corn Chicken Casserole cool for a few minutes so it sets up and is easy to serve. Finish with fresh cilantro and a generous squeeze of lime before you dig in—it adds freshness and ties everything together.
How to Serve Street Corn Chicken Casserole
Garnishes
Add a sprinkle of fresh chopped cilantro and an extra crumble of cotija or feta over each serving. A quick squeeze of lime brings pop and contrast to all that creamy, cheesy richness, while an extra dusting of chili powder gives a little visual drama for your plate.
Side Dishes
A simple green salad with avocado and cherry tomatoes offers a fresh counterpoint, or serve your Street Corn Chicken Casserole alongside Mexican rice or black beans for added heartiness. Warm flour tortillas or even a pile of crispy tortilla chips make for amazing scooping!
Creative Ways to Present
For parties, try baking the casserole in individual ramekins for festive single servings. You could even spoon the mixture into bell pepper halves before baking for a fun, colorful twist. Or turn leftovers into tasty taco or quesadilla fillings for a brand new meal the next day!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Street Corn Chicken Casserole to a lidded container and refrigerate. It’ll keep fresh for up to 4 days—and the bold flavors seem to mingle and grow even tastier after a night in the fridge.
Freezing
Want to stash some away for busy nights? Assemble the casserole through Step 3, wrap it tightly (unbaked) in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. Baked leftovers freeze well too—just skip the tortilla chip garnish until reheating so it stays crunchy.
Reheating
To reheat, bake loosely covered at 350°F (175°C) until warmed through (about 15–20 minutes for a full casserole). For single servings, a quick zap in the microwave does the trick; add a fresh sprinkle of cheese and new cilantro to revive that just-baked feel.
FAQs
Can I use rotisserie chicken for Street Corn Chicken Casserole?
Absolutely—that’s one of my favorite shortcuts! Rotisserie chicken is perfectly tender and shreds in seconds, making this dish incredibly convenient for busy days.
What can I use instead of cotija cheese?
Feta is a great stand-in for cotija; it’s salty and crumbly, mimicking that signature elote touch. You can also try queso fresco or even Parmesan in a pinch, though each will bring its own twist to the casserole.
Is this recipe gluten-free?
Yes! All the core ingredients in Street Corn Chicken Casserole are naturally gluten-free. Just double-check your toppings if you use store-bought tortilla chips, as some brands may add extras.
Can I add extra veggies or beans?
Definitely—this casserole is super flexible. Black beans, diced red bell pepper, jalapeños, or even chopped spinach are all welcome additions and add extra color, nutrition, and flair.
How spicy is this casserole?
With mild green chiles and the level of chili powder used here, Street Corn Chicken Casserole has just a gentle warmth. For more heat, toss in some diced jalapeños or swap in spicy pepper jack cheese.
Final Thoughts
Whether you’re feeding a hungry crew or just want to bring a taste of summer to your dinner table, Street Corn Chicken Casserole is sure to win you over. It’s easy, lively, and packed with flavor in every gooey, golden bite. Give it a try and get ready to make it one of your regular favorites!
Print
Street Corn Chicken Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with this delicious Street Corn Chicken Casserole. Creamy, cheesy, and packed with savory goodness, this easy-to-make dish is a perfect way to enjoy a comforting meal with a twist.
Ingredients
Chicken Mixture:
- 3 cups cooked chicken (shredded or chopped)
- 1 (15 oz) can corn (drained) or 1 1/2 cups frozen corn (thawed)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (4 oz) can diced green chiles (undrained)
- 1/2 cup crumbled cotija or feta cheese
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- Juice of 1 lime
Topping:
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- Crushed tortilla chips (for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the chicken mixture: In a large bowl, combine the cooked chicken, corn, sour cream, mayonnaise, green chiles, cotija cheese, chili powder, garlic powder, smoked paprika, salt, pepper, cilantro, and lime juice. Mix until everything is evenly coated.
- Combine with cheese: Stir in 1 cup of the shredded cheese. Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1/2 cup of cheese.
- Bake: Bake for 20–25 minutes, or until hot and bubbly. For a crispy topping, sprinkle with crushed tortilla chips and broil for the last 2–3 minutes.
- Serve: Let cool slightly before serving. Garnish with extra cilantro and a squeeze of lime if desired.
Notes
- Great way to use up leftover chicken or rotisserie chicken.
- You can add black beans, jalapeños, or diced red bell peppers for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
