Street Corn Chicken Casserole

This Street Corn Chicken Casserole is inspired by Mexican elote—creamy, cheesy corn with lime, chili, and cilantro—combined with tender chicken and baked into a comforting, flavor-packed casserole. It’s creamy, slightly smoky, tangy, and perfect for busy weeknights, potlucks, or family dinners.

Ingredients (Serves 6–8)

Chicken Layer

• 2½–3 cups cooked chicken, shredded or diced
  (rotisserie chicken works great)

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• Salt & black pepper to taste

Street Corn Mixture

• 3 cups corn kernels (fresh, frozen, or canned & drained)

• ½ cup mayonnaise

• ½ cup sour cream or Mexican crema

• 1 cup shredded Monterey Jack or mozzarella cheese

• ½ cup crumbled cotija cheese (or feta as substitute)

• 1 tsp garlic powder

• Zest & juice of 1 lime

• ¼–½ tsp chili powder (adjust to taste)

Topping

• ½ cup crushed tortilla chips or seasoned breadcrumbs

• ½ cup shredded cheese (Monterey Jack or mozzarella)

• 1 tbsp melted butter

Garnish (Optional)

• Fresh chopped cilantro

• Lime wedges

• Extra cotija or feta cheese

Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Season the Chicken

In a bowl, toss cooked chicken with:

• Olive oil

• Chili powder

• Cumin

• Smoked paprika

• Salt & pepper

Set aside.

Step 3: Make the Street Corn Mixture

In a large bowl, combine:

• Corn kernels

• Mayonnaise

• Sour cream or crema

• Monterey Jack cheese

• Cotija cheese

• Garlic powder

• Lime zest and juice

• Chili powder

Mix until creamy and well combined.

Step 4: Assemble the Casserole

1. Spread seasoned chicken evenly in the baking dish.

2. Spoon the creamy street corn mixture over the chicken.

3. Mix gently to combine, then spread evenly.

Step 5: Add Topping

• Mix crushed tortilla chips with melted butter.

• Sprinkle over the casserole.

• Top with shredded cheese.

Step 6: Bake

• Bake uncovered for 30–35 minutes, until bubbly and lightly golden.

• Broil for 2–3 minutes if you want a crispier top.

Step 7: Serve

• Rest for 5 minutes.

• Garnish with cilantro, extra cotija, and lime wedges.

• Serve warm.

Tips for Best Flavor

• Char the corn slightly in a skillet or grill for authentic street-corn flavor.

• Use rotisserie chicken for a quick shortcut.

• Add diced jalapeños if you like heat.

• Serve with rice, tortillas, or a simple green salad.

Q/A Section

Q1: Can I make this casserole ahead of time?

A: Yes! Assemble it, cover, and refrigerate up to 24 hours. Bake when ready, adding 5–10 minutes if chilled.

Q2: Can I freeze Street Corn Chicken Casserole?

A: Yes. Freeze unbaked or baked (cooled) for up to 2 months. Thaw overnight and bake until heated through.

Q3: What can I use instead of cotija cheese?

A: Feta cheese is the best substitute. Parmesan also works in a pinch.

Q4: Is this casserole spicy?

A: It’s mild by default. Add jalapeños, cayenne, or hot sauce to increase heat.

Q5: Can I make it low-carb or keto?

A: Yes! Use less corn, replace tortilla chips with crushed pork rinds, and use full-fat dairy.