Creamy, cheesy, smoky, and packed with sweet corn and tender chicken, this Street Corn Chicken Casserole is inspired by Mexican-style street corn (elote). The combination of corn, creamy cheese, chili, lime, and fresh herbs gives it a rich but zesty flavor.
Ingredients
For the Casserole
- 2 cups cooked, shredded chicken
- 3 cups sweet corn, fresh or frozen
- 8 oz cream cheese, softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 cup shredded Monterey Jack or Mexican-blend cheese
- ½ cup crumbled cotija cheese or feta
- 1–2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped — optional
For Topping
- ½ cup shredded cheese
- 2–3 tbsp cotija or feta
- Fresh cilantro
- Sliced red chili or jalapeño
- Lime wedges
Instructions
- Preheat oven: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the creamy mixture: In a large bowl, combine softened cream cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Mix until smooth.
- Add the filling: Fold in shredded chicken, corn, Monterey Jack cheese, cotija cheese, cilantro, and jalapeño if using.
- Transfer: Spread the mixture evenly into the prepared baking dish.
- Add topping: Sprinkle the remaining shredded cheese and cotija over the top.
- Bake: Bake uncovered for 25–30 minutes, until hot, bubbling, and golden on top. Similar versions use the same 375°F baking method and finish when the cheese is bubbling and browned.
- Garnish: Let it rest for about 5 minutes, then add fresh cilantro, sliced chili, and a squeeze of lime.
- Serve: Serve warm with tortilla chips, warm tortillas, rice, or a fresh green salad.
Quick Info
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: About 45 minutes
- Servings: 6
- Cuisine: Mexican-inspired
- Course: Dinner / Casserole
Nutrition Information
Approximate per serving (based on 6 servings; varies with brands and exact cheese/mayo quantities):
- Calories: ~480 kcal
- Protein: ~28–32 g
- Carbohydrates: ~25–30 g
- Fat: ~30–34 g
- Fiber: ~3–4 g
- Sugar: ~6–8 g
- Sodium: ~700–900 mg
For reference, published versions of this casserole vary considerably depending on the amount and type of cheese, mayo, and chicken used.
Recipe Tips
- Rotisserie chicken makes this recipe much faster.
- Pat canned or thawed frozen corn dry so the casserole doesn’t become watery.
- For more heat, add jalapeño, hot sauce, or extra chili powder.
- If cotija isn’t available, feta is an easy substitute.
- For a crunchy topping, add crushed tortilla chips during the final part of baking.
- Leftovers can be refrigerated in an airtight container for about 3–4 days.
Q&A
Q: Can I use canned corn?
A: Yes. Drain it very well and pat it dry before adding.
Q: Can I use leftover chicken?
A: Absolutely. Cooked shredded chicken or rotisserie chicken works perfectly.
Q: What can I use instead of cotija cheese?
A: Feta is the easiest substitute. You can also use additional Mexican-blend cheese.
Q: Can I make it spicy?
A: Yes! Add diced jalapeño, extra chili powder, cayenne, or hot sauce.
Q: Can I prepare it ahead of time?
A: Yes. Assemble the casserole, cover it, refrigerate it, then bake when ready. You may need a few extra minutes of baking time if it goes into the oven cold.
Q: What should I serve with it?
A: Tortilla chips, rice, warm tortillas, black beans, or a simple green salad are great options.
Q: Is this freezer-friendly?
A: It can be frozen, although the creamy texture may change slightly after thawing. Some published versions recommend freezing for up to about 3 months.
Final Touch
For the best presentation, top the golden casserole with fresh cilantro, red chili slices, crumbled cotija, and a squeeze of lime just before serving.