If you love the zesty flavor of Mexican street corn and the comfort of a homey casserole, then you’re in for a treat with this Street Corn Chicken Casserole. Imagine juicy, seasoned chicken mingling with fire-roasted corn, creamy cheese, a kiss of lime, and just the right amount of spice—all baked together for a crowd-pleaser that’s ridiculously easy to throw together. It’s a hearty dish that brings together bold flavors and satisfying textures, perfect for family dinners, potlucks, or whenever you crave something both comforting and exciting.
Ingredients You’ll Need
One of the best things about this recipe is how just a few staple ingredients come together to create magic. Each one plays a role, either deepening the flavor, adding creaminess, or bringing that iconic street corn burst of color and crunch.
- Chicken: Using rotisserie chicken speeds things up and infuses the casserole with rich, savory notes.
- Frozen corn: Thawed kernels offer a sweet pop that’s essential for the true street corn experience.
- Diced green chilies: A can’s worth gives you mild heat and a hint of peppery tang—totally hassle-free!
- Sour cream: Adds velvety smoothness and subtle tang, helping everything meld together.
- Mayonnaise: The not-so-secret secret to ultra-creamy casserole bases; it keeps everything moist.
- Cotija cheese (or feta): Crumbled on top for signature salty sharpness that’ll remind you of authentic elote.
- Monterey Jack cheese: Melts smoothly and adds a milky richness that makes it all irresistible.
- Chili powder: Invigorates the dish with a gentle warmth and rich, earthy flavor.
- Smoked paprika: Brings a subtle smokiness that echoes grilled street corn vibes.
- Garlic powder: For a savory, aromatic backbone that lifts every bite.
- Lime juice: Adds brightness and zip, tying all the flavors together.
- Salt and pepper: These essentials pump up every other ingredient—don’t skip them!
- Fresh cilantro: A sprinkle of green freshness for that chef’s kiss finish.
- Optional toppings: Crushed tortilla chips, extra cheese, jalapeño slices, or hot sauce—make it your own!
How to Make Street Corn Chicken Casserole
Step 1: Prep the Baking Dish
Begin by heating your oven to 375°F (190°C), and give your trusty 9×13-inch baking dish a light coat of cooking spray or oil. This will help prevent any sticking and make serving a breeze. It’s a tiny step that makes a big difference for easy cleanup!
Step 2: Mix Up the Flavor Party
Grab a large mixing bowl—it’s time to layer in flavor! Toss in the shredded chicken, thawed corn, diced green chilies, sour cream, mayonnaise, cotija, Monterey Jack cheese, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper. Stir well until you have a deliciously creamy and colorful mixture. Every ingredient should get a chance to shine in every scoop!
Step 3: Assemble the Casserole
Spread the chicken and corn mixture evenly into your prepared baking dish. For cheese lovers, this is your moment: sprinkle extra cheese on top if you’d like an even dreamier melted finish. Smoothing out the top guarantees a beautiful, even bake.
Step 4: Bake to Golden Perfection
Slide the casserole into the oven, uncovered, and bake for 25 to 30 minutes. You’ll know it’s ready when the edges start bubbling and the top develops those inviting golden pockets of gooey cheese. Your kitchen should start smelling like pure comfort at this point!
Step 5: Finish and Serve
When the casserole’s piping hot, pull it from the oven and immediately shower it with chopped fresh cilantro and any optional toppings your heart desires. Whether you crave crunch, spice, or even extra cheese, this step lets you truly customize your Street Corn Chicken Casserole.
How to Serve Street Corn Chicken Casserole
Garnishes
A well-chosen garnish takes this dish over the top! Sprinkle extra cotija or feta, some freshly chopped cilantro, and perhaps a few thinly sliced jalapeños for bold color and flair. Crushed tortilla chips add irresistible crunch, and a little hot sauce is the quickest way to tailor the spice level to your liking.
Side Dishes
Street Corn Chicken Casserole is hearty enough for a meal on its own, but sides make it truly special. Keep it simple with a bright green salad tossed in lime vinaigrette, a scoop of cilantro-lime rice, or maybe some black beans for added protein. If you’re feeding a hungry crowd, warm tortillas on the side let everyone scoop up the goodness.
Creative Ways to Present
For casual gatherings, serve this casserole in the baking dish with a big spoon and let everyone dig in family-style. For weeknight dinners, try plating with a wedge of lime and a handful of tortilla chips. Or, portion into ramekins for a personal touch at parties—top with colorful garnishes and let your guests marvel at their mini Street Corn Chicken Casserole!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, just cover the baking dish tightly or transfer portions to an airtight container. The casserole will stay fresh in the refrigerator for up to 3 days, making it perfect for easy lunches or no-stress dinners later in the week.
Freezing
To freeze, let the casserole cool completely. Wrap the dish tightly with foil and plastic wrap, or put individual servings in freezer-safe containers. Street Corn Chicken Casserole freezes well for up to 2 months. Just be sure to label it—future you will thank present you!
Reheating
When you’re ready for round two, reheat the casserole in a 350°F oven, covered, until hot and bubbly—usually 20 to 25 minutes. For smaller portions, the microwave works great (just cover to keep things moist). Adding a fresh squeeze of lime and new toppings after reheating perks it right back up!
FAQs
Can I make Street Corn Chicken Casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance, cover it, and refrigerate until you’re ready to bake. It’s a real time-saver for busy nights or meal prepping.
What can I use instead of cotija cheese?
No cotija? No problem! Feta cheese is an excellent substitute. It offers the same briny, crumbly character that’s central to the street corn vibe in this casserole.
Is this recipe gluten-free?
Yes, this casserole is naturally gluten-free as written. Just double-check that your tortilla chip toppings or any processed products are certified gluten-free if you have sensitivities.
Can I make it spicier?
If you love heat, feel free to add diced jalapeños directly to the mix, swap in pepper jack for the Monterey Jack cheese, or hit it with your favorite hot sauce. The Street Corn Chicken Casserole is deliciously customizable!
Can I use fresh corn instead of frozen?
Definitely! Fresh corn (cut from the cob and cooked) brings extra sweetness and a touch of crunch. It’s a great way to highlight seasonal produce and make your casserole extra fresh and summery.
Final Thoughts
Street Corn Chicken Casserole is the ultimate comfort dish—flavor-packed, crowd-friendly, and endlessly flexible. It’s the one meal you’ll want to make again and again, especially when you want something both cozy and lively. Give it a try and bring some street corn magic straight to your table!
Print
Street Corn Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Casserole is a comforting and flavorful dish that combines tender shredded chicken, sweet corn, and zesty Mexican-inspired flavors. Topped with gooey cheeses and a hint of spice, it’s a crowd-pleaser for any occasion.
Ingredients
For the Casserole:
- 3 cups cooked and shredded chicken (rotisserie works well)
- 2 cups frozen corn (thawed)
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or feta)
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- juice of 1 lime
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- crushed tortilla chips
- extra cheese
- jalapeño slices
- hot sauce
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, green chilies, sour cream, mayonnaise, cheeses, spices, lime juice, salt, and pepper. Mix well.
- Layer Casserole: Spread the mixture in the baking dish. Top with extra cheese if desired.
- Bake: Bake uncovered for 25–30 minutes until hot and bubbly.
- Finish: Sprinkle with cilantro and optional toppings. Serve hot.
Notes
- This casserole is great for weeknight dinners and reheats well.
- For added heat, include jalapeños or hot sauce.
- Substitute Greek yogurt for sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
