Street Corn Chicken Casserole Recipe

Introduction

This Street Corn Chicken Casserole brings the flavors of Mexican street corn into a comforting, cheesy baked dish. It’s packed with tender chicken, sweet corn, creamy cheeses, and a touch of spice, perfect for a family dinner or potluck.

Ingredients

• 2 cups cooked shredded chicken (rotisserie preferred)
• 4 cups corn kernels (fresh, frozen, or drained canned)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• ½ cup crumbled cotija cheese (or feta as substitute)
• ¼ cup chopped fresh cilantro
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of 1 lime
• Salt and black pepper, to taste
• 1 cup crushed tortilla chips
• ½ cup shredded Monterey Jack cheese (for topping)
• Extra chopped fresh cilantro (for garnish)
• Lime wedges (for serving)
• Hot sauce (optional, for serving)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Step 2: In a large bowl, combine the shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper. Mix thoroughly until the mixture is smooth and uniform.
3. Step 3: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cotija cheese evenly over the top.
4. Step 4: In a small bowl, combine the crushed tortilla chips with the remaining ½ cup of shredded Monterey Jack cheese. Sprinkle this mixture evenly over the casserole.
5. Step 5: Bake the casserole uncovered for 25 to 30 minutes, or until it is hot, bubbly, and the topping turns golden brown.
6. Step 6: Let the casserole cool slightly before garnishing with extra chopped cilantro, lime wedges, and hot sauce if you like. Serve warm and enjoy.

Tips & Variations

• For extra flavor, add a diced jalapeño or a pinch of smoked paprika to the mixture.
• Use leftover cooked chicken or rotisserie chicken for convenience and tender texture.
• Swap cotija cheese with feta if you prefer a tangier flavor.
• If you want a milder dish, reduce the chili powder slightly.
• Serve with a side of black beans or a simple green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crispy. You can also microwave individual portions, but the topping might soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the assembly stage, cover it, and refrigerate overnight. Bake it as directed before serving, adding a few extra minutes to the baking time if needed.

Can I use canned corn for this recipe?

Absolutely. Just make sure to drain the canned corn well to avoid excess moisture, which could make the casserole watery.

Street Corn Chicken Casserole Recipe

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★★★★★

4.5 from 556 reviews

This Street Corn Chicken Casserole is a creamy, flavorful dish combining tender shredded chicken with sweet corn and a blend of cheeses, seasoned with chili powder, cumin, and fresh cilantro. Topped with a crispy tortilla chip and cheese crust, it’s a deliciously comforting meal perfect for weeknight dinners or gatherings.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chicken & Corn Mixture

• 2 cups cooked shredded chicken (rotisserie preferred)
• 4 cups corn kernels (fresh, frozen, or drained canned)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• ½ cup crumbled cotija cheese (or feta as substitute)
• ¼ cup chopped fresh cilantro
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of 1 lime
• Salt and black pepper, to taste

Topping

• 1 cup crushed tortilla chips
• ½ cup shredded Monterey Jack cheese

Garnish

• Extra chopped fresh cilantro
• Lime wedges
• Hot sauce

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside to prepare for the casserole assembly.
2. Prepare casserole mixture: In a large bowl, combine the shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, shredded Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper. Mix thoroughly until all the ingredients are smooth and evenly blended.
3. Assemble casserole: Spread the prepared mixture evenly into the greased baking dish. Sprinkle the remaining cotija cheese evenly over the top of the mixture to add a tangy, salty layer.
4. Prepare topping: In a small bowl, mix the crushed tortilla chips with the remaining shredded Monterey Jack cheese. Evenly distribute this crunchy, cheesy topping over the entire casserole surface.
5. Bake casserole: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping turns a golden brown color.
6. Garnish and serve: Remove the casserole from the oven and allow it to cool slightly. Garnish with extra chopped cilantro, fresh lime wedges, and hot sauce according to your taste. Serve warm and enjoy!

Notes

• Use rotisserie chicken for convenience and added flavor, but any cooked shredded chicken will work.
• Frozen corn may be thawed and drained before use to prevent excess moisture.
• Crumbled feta cheese can substitute cotija if it’s not available, though it will slightly change the flavor profile.
• The chip topping adds a delightful crunch, but for a gluten-free option, use gluten-free tortilla chips.
• Adjust chili powder amount according to your spice preference.
• This casserole can be prepared a day ahead and baked fresh when ready to serve.

Keywords: Street Corn Casserole, Chicken Casserole, Mexican Chicken Bake, Creamy Chicken Casserole, Corn Casserole Recipe