Street Corn Chicken Casserole is a bold, creamy, and comforting dish that brings all the flavors of Mexican street corn into a hearty, satisfying baked meal. With tender shredded chicken, sweet corn, a tangy-creamy sauce, and plenty of cheese, this casserole is the kind of easy dinner I turn to when I want something flavorful and filling.
Why You’ll Love This Recipe
I love this recipe because it transforms simple ingredients into a rich, craveable meal. It’s packed with roasted corn flavor, creamy cheese, and zesty seasoning—all baked together in one dish. It’s great for meal prep, easy to customize, and a crowd-pleaser whether I’m feeding family or bringing it to a potluck.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked shredded chicken (rotisserie or leftover chicken works great)
frozen or canned corn (roasted corn if available)
cream cheese, softened
mayonnaise or sour cream
lime juice
chili powder
garlic powder
salt and pepper
cotija cheese or crumbled feta
shredded cheddar or Monterey Jack cheese
optional: diced jalapeños, chopped cilantro, sliced green onions, hot sauce
directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, I mix together the cream cheese, mayonnaise (or sour cream), lime juice, chili powder, garlic powder, salt, and pepper until smooth and creamy.
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I stir in the corn, shredded chicken, half the cotija or feta cheese, and half the shredded cheddar or Monterey Jack.
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I spread the mixture evenly in the baking dish and top with the remaining cheese.
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I bake for 20–25 minutes, or until bubbly and golden on top.
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I garnish with cilantro, green onions, and extra cotija before serving.
Servings and timing
This recipe makes 6 servings. Prep time is about 15 minutes, and bake time is 25 minutes, so it’s ready in around 40 minutes total.
Variations
Sometimes I mix in cooked rice or cooked pasta to stretch it further. I’ve also added black beans or diced bell peppers for more texture. When I want it spicier, I stir in hot sauce or chopped jalapeños. For a topping with crunch, I’ve added crushed tortilla chips during the last few minutes of baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in the oven at 350°F until hot. It also freezes well—I let it cool completely, then freeze in portions for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use canned chicken?
Yes, I’ve used canned chicken in a pinch. I just drain it well and shred it with a fork before mixing it in.
What kind of corn works best?
I like using roasted frozen corn or fresh grilled corn, but canned corn works just fine too—just drain it first.
Is this casserole spicy?
It’s mildly spiced from the chili powder, but not hot. I add jalapeños or hot sauce if I want to turn up the heat.
Can I make this ahead of time?
Yes, I assemble everything in the baking dish and refrigerate it until I’m ready to bake. I just add 5 extra minutes if baking straight from the fridge.
What should I serve with it?
I like serving it with a green salad, tortilla chips, or even rice. It’s also great wrapped in a tortilla or served with a dollop of sour cream.
Conclusion
Street Corn Chicken Casserole brings bold flavor and creamy comfort to the dinner table with very little effort. It’s easy to make, endlessly customizable, and perfect for weeknights, leftovers, or feeding a crowd. Whether I serve it on its own or with my favorite sides, this casserole always hits the spot.
Print
Street Corn Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired, American
- Diet: Gluten Free
Description
Street Corn Chicken Casserole is a bold and creamy twist on classic comfort food. Loaded with shredded chicken, roasted corn, cream cheese, chili-lime flavor, and melty cheese, this casserole brings all the zesty goodness of Mexican street corn into one irresistible baked dish. It’s easy to make, perfect for meal prep, and sure to be a hit with the whole family!
Ingredients
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 2 cups frozen or canned corn (roasted if available), drained
- 8 oz cream cheese, softened
- ¼ cup mayonnaise or sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- ½ cup cotija cheese or crumbled feta
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- Optional additions: diced jalapeños, chopped cilantro, sliced green onions, hot sauce
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, mix cream cheese, mayo or sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
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Stir in corn, shredded chicken, half the cotija, and half the shredded cheese.
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Spread mixture evenly in the prepared baking dish. Top with remaining cheese.
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Bake for 20–25 minutes, or until bubbly and golden on top.
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Garnish with fresh cilantro, green onions, and extra cotija before serving.
Notes
- Add cooked rice or pasta to stretch the dish further.
- Mix in black beans, diced peppers, or hot sauce for extra flavor and texture.
- Top with crushed tortilla chips or fried onions for a crunchy finish.
- Easily make it ahead and refrigerate until ready to bake.
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