This Street Corn Chicken Casserole captures everything I love about the vibrant flavors of Mexican street corn—roasted corn, creamy sauce, smoky spices, and tangy lime—blended into a hearty, satisfying bake with tender chicken and melted cheese. It’s a warm, comforting dish that brings a little fiesta to the dinner table any night of the week.
Why You’ll Love This Recipe
I love this recipe because it's packed with flavor, incredibly easy to throw together, and perfect for feeding a hungry family or a group of friends. The creamy texture and slight sweetness of the corn pairs beautifully with the spiced chicken and melty cheese. Plus, it reheats like a dream and makes delicious leftovers. It’s one of those comfort meals I keep coming back to—familiar yet exciting with every bite.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken
Frozen or canned corn (fire-roasted for best flavor)
Sour cream
Mayonnaise
Monterey Jack or Mexican blend cheese
Cream cheese
Fresh cilantro
Lime juice
Chili powder
Paprika
Garlic powder
Salt and pepper
Optional toppings: crumbled cotija, extra cilantro, jalapeños, or lime wedges
Directions
I preheat the oven to 375°F and grease a 9x13 baking dish.
In a large mixing bowl, I combine the shredded chicken, corn, sour cream, mayo, softened cream cheese, half of the shredded cheese, lime juice, and all the seasonings. I stir until everything’s well mixed and creamy.
I spread the mixture evenly into the prepared dish and top it with the remaining shredded cheese.
I bake it uncovered for about 25–30 minutes, until it’s bubbling and the cheese on top is melted and slightly golden.
I let it cool slightly before garnishing with fresh cilantro and any extra toppings I’m in the mood for.
Servings and timing
This casserole makes about 6 to 8 generous servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Spicy version: I like to add diced jalapeños or a few dashes of hot sauce for a kick.
Vegetarian option: I swap the chicken for black beans or sautéed zucchini for a meatless twist.
Low-carb version: I reduce the corn and add in riced cauliflower for a lighter take.
Add-ins: Sometimes I throw in green onions, red bell peppers, or a can of green chiles for more texture and flavor.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply microwave individual portions for about 1-2 minutes, or bake in the oven at 350°F until warmed through. If freezing, I wrap it tightly and store for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
What kind of chicken works best for this casserole?
I usually use rotisserie chicken or leftover grilled chicken, but any cooked and shredded chicken works great.
Can I make this casserole ahead of time?
Yes, I often prepare it the night before and keep it covered in the fridge. When I’m ready to bake, I just take it out and pop it in the oven.
Can I use canned corn instead of frozen?
Absolutely. I drain the canned corn well, and I love using fire-roasted corn for a deeper flavor.
What cheese melts best in this recipe?
I prefer Monterey Jack or a Mexican blend because they melt smoothly and complement the other ingredients perfectly.
Can I double this recipe for a crowd?
Definitely. I just use a larger baking dish or two 9x13 pans and adjust the baking time slightly if needed.
Conclusion
This Street Corn Chicken Casserole is a flavor-packed, comforting, and incredibly satisfying dish I can count on any time I want something easy and delicious. Whether I'm making it for a casual weeknight dinner or prepping ahead for a potluck, it never disappoints. Creamy, cheesy, with just the right hint of spice—it’s everything I crave in one dish.
A creamy, cheesy casserole inspired by Mexican street corn, featuring tender shredded chicken, fire-roasted corn, and bold spices baked to golden perfection.
Ingredients
3 cups shredded cooked chicken
2 cups frozen or canned fire-roasted corn, drained
½ cup sour cream
¼ cup mayonnaise
2 cups shredded Monterey Jack or Mexican blend cheese, divided
4 oz cream cheese, softened
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 tsp chili powder
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
Optional toppings: crumbled cotija, extra cilantro, sliced jalapeños, lime wedges
Instructions
Preheat oven to 375°F and grease a 9x13-inch baking dish.
In a large bowl, combine shredded chicken, corn, sour cream, mayonnaise, cream cheese, 1 cup of shredded cheese, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Mix until well combined.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining shredded cheese.
Bake uncovered for 25–30 minutes, until bubbly and the cheese is melted and golden.
Let cool slightly, then garnish with cilantro and optional toppings before serving.
Notes
Use rotisserie chicken for a quick prep.
For added spice, include diced jalapeños or hot sauce.
Can be made ahead and stored in the fridge overnight before baking.
Great for leftovers—reheats well in the microwave or oven.
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