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Street Corn Chicken Casserole

  • Author: ChefSophia
  • 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

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
  2. 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.
  3. 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.
  4. Transfer the mixture to the prepared baking dish and spread it out into an even layer.
  5. 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.
  6. Bake uncovered for 25–30 minutes, or until the casserole is hot, bubbly around the edges, and lightly golden on top.
  7. For extra browning, switch the oven to broil and cook for an additional 2–3 minutes, watching carefully so it doesn’t burn.
  8. 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

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Find it online: https://www.chefsophia.com/street-corn-chicken-casserole/