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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/street-corn-chicken-casserole-recipe/