This Street Corn Chicken Casserole takes all the bold, smoky, creamy flavors of Mexican street corn (elote) and turns them into a cozy, comforting bake. Tender shredded chicken, sweet corn, tangy lime, and plenty of melty cheese come together in one easy pan for a weeknight-friendly dinner that tastes like a fiesta in every bite.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned, drained)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded Mexican-blend cheese (or cheddar + Monterey Jack)
- ½ cup crumbled cotija cheese (or feta)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper, to taste
- ¼ cup chopped cilantro (optional)
- Optional topping: ½–1 cup crushed tortilla chips or breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
- Add the shredded chicken, corn, shredded Mexican-blend cheese, and cilantro (if using) to the bowl. Stir until everything is evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- Sprinkle the crumbled cotija cheese evenly over the top. If you like a crunchy topping, add a layer of crushed tortilla chips or breadcrumbs as well.
- Bake uncovered for 25–30 minutes, or until the casserole is hot, bubbly around the edges, and lightly golden on top.
- For extra browning, switch the oven to broil and cook for an additional 2–3 minutes, watching carefully so it doesn’t burn.
- Remove from the oven and let the casserole rest for about 5 minutes before serving. Garnish with extra cilantro, lime wedges, or more cotija if desired, then dig in.
Variation
- Spicy street corn casserole: Add 1 diced jalapeño or 1–2 tablespoons canned diced green chiles, plus a pinch of cayenne or hot sauce for extra kick.
- Black bean & veggie version: Stir in 1 cup drained black beans and 1 cup diced bell peppers for more fiber, color, and plant-based goodness.
- Lightened-up casserole: Use Greek yogurt in place of some or all of the sour cream, and swap light mayo to reduce calories while keeping it creamy.
Cooking Notes
- Make sure your chicken is fully cooked before adding it to the casserole this bake is for heating and melding flavors, not cooking raw meat.
- If your mixture seems very thick, you can loosen it with 1–2 tablespoons of milk or chicken broth before baking.
- Fresh corn cut off the cob can be used raw in this casserole; it will cook through and stay crisp-tender in the oven.
Serving Suggestions
- Serve over a bed of cilantro-lime rice or plain white rice to stretch the meal and soak up the creamy sauce.
- Pair with a simple side salad, sautéed peppers and onions, or roasted vegetables for a balanced plate.
- Top each serving with fresh avocado slices, extra lime wedges, hot sauce, or pico de gallo for added freshness and flavor.
Tips
- Shred warm chicken with two forks or in a stand mixer to save time when prepping this casserole.
- For best flavor, use freshly squeezed lime juice rather than bottled it brightens the whole dish.
- If using tortilla chips on top, add them just before baking so they stay crunchy and don’t get soggy.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Nutritional Information (Per Serving)
- Calories: Approx. 420
- Protein: Approx. 25 g
- Sodium: Approx. 780 mg
Frequently Asked Questions
- Can I make this casserole ahead of time?
– Yes. Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add the crunchy topping just before baking and add 5–10 minutes to the bake time if going straight from the fridge. - Can I freeze Street Corn Chicken Casserole?
– You can. Assemble the casserole without the tortilla chip topping, wrap well, and freeze for up to 2–3 months. Thaw overnight in the fridge, then bake as directed and add chips during the last 10–15 minutes. - What kind of chicken works best?
– Rotisserie chicken, leftover baked or grilled chicken, or poached chicken all work well. Dark meat tends to stay a bit juicier, but a mix of white and dark is ideal. - How do I make it spicier or milder?
– For spicier, add jalapeños, hot sauce, or extra chili powder. For milder, reduce the chili powder, skip any added chiles, and serve hot sauce on the side instead.
Conclusion
This Street Corn Chicken Casserole is everything you love about elote smoky spices, sweet corn, tangy lime, and salty cheese baked into a cozy, family-friendly dinner. It comes together fast with cooked chicken and pantry staples, delivers big flavor with minimal effort, and reheats beautifully for leftovers. Perfect for busy weeknights or casual gatherings.
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Street Corn Chicken Casserole
- Total Time: 40–45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free (if using gluten-free chips and seasonings)
Description
This Street Corn Chicken Casserole takes all the bold, smoky, creamy flavors of Mexican street corn (elote) and turns them into a cozy, comforting bake. Tender shredded chicken, sweet corn, tangy lime, and plenty of melty cheese come together in one easy pan for a weeknight-friendly dinner that tastes like a fiesta in every bite.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups corn (fresh, frozen, or canned, drained)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded Mexican-blend cheese (or cheddar + Monterey Jack)
- ½ cup crumbled cotija cheese (or feta)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper, to taste
- ¼ cup chopped cilantro (optional)
- Optional topping: ½–1 cup crushed tortilla chips or breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
- Add the shredded chicken, corn, shredded Mexican-blend cheese, and cilantro (if using) to the bowl. Stir until everything is evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- Sprinkle the crumbled cotija cheese evenly over the top. If you like a crunchy topping, add a layer of crushed tortilla chips or breadcrumbs as well.
- Bake uncovered for 25–30 minutes, or until the casserole is hot, bubbly around the edges, and lightly golden on top.
- For extra browning, switch the oven to broil and cook for an additional 2–3 minutes, watching carefully so it doesn’t burn.
- Remove from the oven and let the casserole rest for about 5 minutes before serving. Garnish with extra cilantro, lime wedges, or more cotija if desired, then dig in.
Notes
- Use rotisserie chicken or leftover cooked chicken to keep this recipe fast and easy.
- If using frozen corn, there’s no need to thaw completely; just break up any large clumps before mixing.
- Taste the sauce before adding the chicken and corn and adjust salt, pepper, and lime to your liking.
- The casserole thickens slightly as it cools, so let it rest a few minutes before scooping.
- Spice level is mild as written add more chili powder or a pinch of cayenne if you want extra heat.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: Mexican-inspired, Tex-Mex
Nutrition
- Serving Size: About 1/6 of casserole
- Calories: Approx. 420
- Sugar: Approx. 4 g
- Sodium: Approx. 780 mg
- Fat: Approx. 30 g
- Saturated Fat: Approx. 11 g
- Unsaturated Fat: Approx. 17 g
- Trans Fat: Approx. 0 g
- Carbohydrates: Approx. 13 g
- Fiber: Approx. 2 g
- Protein: Approx. 25 g
- Cholesterol: Approx. 105 mg
Keywords: street corn chicken casserole, Mexican street corn bake, elote casserole, easy chicken casserole, weeknight dinner
