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.
