If you’re craving a meal that brings together comfort, big flavor, and a punch of color, this Street Corn Chicken Casserole absolutely delivers! Inspired by the irresistibly zesty flavors of Mexican elote, this dish layers juicy, shredded chicken with sweet corn, creamy cheese, and a whirlwind of spices in every bite. The result? It’s bold, inviting, a bit tangy, and perfect for families or a fun gathering with friends. Whether you’re looking to spice up your weeknight dinner routine or impress guests with something stunningly simple, this Street Corn Chicken Casserole will quickly become your new go-to favorite!
Ingredients You’ll Need
What makes this dish so special is how the simple ingredients each bring their own magic—think velvety cheese, spicy chiles, and that burst of lime. Grab everything ahead of time, because you won’t want to miss a single ingredient for the ultimate taste and creamy texture!
- Shredded Chicken (3 cups): Tender, juicy chicken acts as the protein-packed foundation for your casserole.
- Canned Corn (15 oz, drained): Adds classic sweetness and iconic street corn flavor in every bite.
- Fire-Roasted Corn (1 cup, optional): For a smoky depth and extra pop of flavor—well worth the addition!
- Mayonnaise (1/2 cup): The secret to creamy richness and velvety texture.
- Sour Cream (1/2 cup): Gives a tangy kick and adds luscious creaminess throughout.
- Diced Green Chiles (4 oz can): A mild heat and fresh zip that keep every forkful interesting.
- Cotija Cheese (1/2 cup, crumbled): Salty, crumbly, and signature for that authentic street corn topping.
- Monterey Jack Cheese (1/2 cup, shredded): Melty and mild, it helps form that gorgeous cheesy blanket on top.
- Chili Powder (1 teaspoon): Bring on the flavor and a subtle warmth without overpowering the dish.
- Garlic Powder (1/2 teaspoon): Savory undertones that unite all the flavors.
- Onion Powder (1/2 teaspoon): Adds aromatic depth and a hint of sweetness.
- Lime Juice (juice of 1 lime): Brightens and sharpens—don’t skip this for the signature tang!
- Salt and Pepper (to taste): Essential for layering and balancing flavors.
- Fresh Cilantro (2 tablespoons, chopped): A fresh, green finishing touch that wakes up the whole casserole.
How to Make Street Corn Chicken Casserole
Step 1: Prep Your Baking Dish & Preheat
Let’s get started on the right foot: Preheat your oven to 375°F (190°C) so it’s ready to work its magic. Lightly grease a 9×13-inch baking dish—this keeps clean-up a breeze and ensures nothing sticks or burns. Even a little spray or a thin coat of oil will do the trick!
Step 2: Mix All the Goodness Together
In a big mixing bowl, add your shredded chicken, both corns (use that smoky fire-roasted corn if you want some extra oomph), mayonnaise, sour cream, green chiles, crumbled cotija, shredded Monterey Jack, chili powder, garlic powder, onion powder, lime juice, and a pinch of salt and pepper. Don’t be shy—mix until every strand of chicken and every niblet of corn is deliciously coated. This is where that signature Street Corn Chicken Casserole flavor really starts building!
Step 3: Layer It Up
Scoop the vibrant, creamy mixture into your prepared baking dish. Spread it out evenly so every bite is perfectly balanced. Use a spatula to smooth the top and fill every corner; you want that gooey cheese and corn in every serving!
Step 4: Bake Until Bubbling and Golden
Slide your casserole into the oven and bake, uncovered, for 25 to 30 minutes. You’re looking for the cheese to melt, sides to bubble, and hints of golden brown on top. If you like it extra golden, switch on the broiler for just a minute or two—but keep a close eye!
Step 5: Finish with Fresh Cilantro
Once your Street Corn Chicken Casserole is out of the oven (and your kitchen smells heavenly!), shower it with the chopped cilantro for a fresh, herby kick. That flash of green brings the whole dish to life and makes it instantly irresistible.
How to Serve Street Corn Chicken Casserole
Garnishes
The garnish is where you can truly channel that street corn spirit! A final sprinkle of cotija or even more cilantro, some sliced jalapeños, a few pinches of extra chili powder, or a zigzag of crema will take this casserole over the top. A wedge of lime on the side makes it pop with every squeeze.
Side Dishes
This Street Corn Chicken Casserole shines when paired with fluffy cilantro-lime rice, crisp green salads, or hearty black beans. For parties, it’s ridiculously good scooped up with tortilla chips—think of it as the best hot dip you’ve ever had. Or, keep things extra festive with warm tortillas to make instant tacos!
Creative Ways to Present
When you’re looking to wow, consider baking the Street Corn Chicken Casserole in individual ramekins for personal servings, or make it the centerpiece for a casual taco bar. Stuff it into bell pepper halves before baking for a colorful twist, or serve leftovers in quesadillas for an easy next-day remix. However you serve it, you’ll have everyone smiling (and swooning!).
Make Ahead and Storage
Storing Leftovers
Simply cover your cooled casserole with foil or transfer it to an airtight container, then pop it into the fridge. It will stay delicious and safe to eat for up to four days, making it great for lunch meal prep or easy weeknight repeats.
Freezing
For longer storage, let the Street Corn Chicken Casserole cool completely, then double-wrap the dish in plastic wrap and foil (or store portions in airtight containers) before freezing. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, bake covered at 350°F (175°C) until hot and bubbly—usually about 15–20 minutes if reheating the whole dish. For single servings, the microwave works in a pinch! If it looks a little dry, add a spoonful of sour cream or a splash of milk before reheating to restore that creamy texture.
FAQs
Can I use rotisserie chicken instead of cooked shredded chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut for this Street Corn Chicken Casserole—just shred it up and dive right into the mixing step. The added seasoning from the rotisserie brings even more depth to the dish.
Is there a vegetarian version of Street Corn Chicken Casserole?
Sure thing! Simply swap out the chicken for two cans of drained black beans or a mix of black beans and sautéed bell peppers. Everything else stays just as creamy and crave-worthy.
How spicy is this casserole?
It’s mild as written, but easy to customize. The diced green chiles bring more flavor than heat, but if you want to turn up the spice, add sliced jalapeños, a pinch of cayenne, or your favorite hot sauce either mixed in or on top.
Can I prep Street Corn Chicken Casserole ahead of time?
You bet! Mix up all the ingredients and spread them into your baking dish, then cover and refrigerate (unbaked) for up to 24 hours. When you’re ready, just bake as directed, adding a couple extra minutes if it goes into the oven cold.
What can I use instead of cotija cheese?
Feta cheese is a great substitute if you can’t find cotija—it’s salty, crumbly, and holds up beautifully under the broiler. Parmesan will also work in a pinch for a similar texture and flavor.
Final Thoughts
Once you take your first bite of Street Corn Chicken Casserole, you’ll understand why it’s so loved. Every forkful is creamy, zesty, and layered with flavor—and it’s the kind of meal everyone gathers around. Give it a try, get creative with your toppings, and share it with someone you love. Happy cooking!
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Street Corn Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with a twist in this Street Corn Chicken Casserole. This cheesy and creamy casserole is a perfect combination of shredded chicken, sweet corn, and flavorful spices, baked to perfection. Serve it with your favorite sides and enjoy a hearty meal with a kick of spice!
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 1 (15 oz) can corn (drained)
- 1 cup frozen fire-roasted corn (optional)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 cup crumbled cotija cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- juice of 1 lime
- salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine shredded chicken, corn, mayonnaise, sour cream, green chiles, cotija cheese, Monterey Jack cheese, chili powder, garlic powder, onion powder, lime juice, salt, and pepper.
- Bake Casserole: Spread the mixture in the baking dish. Bake uncovered for 25–30 minutes until hot and bubbly with melted golden cheese.
- Garnish and Serve: Garnish with chopped cilantro before serving.
Notes
- Serve with tortilla chips, rice, or inside tortillas for easy tacos.
- Add sliced jalapeños or hot sauce for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
