Meet your new busy-night hero. This Street Corn Chicken Casserole brings all the flavors of elotes into one creamy, cheesy, zesty bake that tastes like a summer street fair any night of the week. It is cozy, crowd-pleasing, and unbelievably easy to pull off.
Street Corn Chicken Casserole (Creamy, Cheesy, Easy)
Equipment
- 1 9×13 inch baking dish
- 1 Large Skillet
- 1 Large mixing bowl
- 1 Whisk
- 1 Spatula or wooden spoon
- 1 Measuring cups and spoons
- 1 Oven
- 1 Broiler optional
- 1 Chef’s knife and cutting board
Ingredients
Casserole
- 3 cups shredded chicken cooked; rotisserie or leftover grilled
- 3 cups corn kernels thawed if frozen; drain well
- 1 cup black beans rinsed and drained
- 1 red bell pepper small, diced
- 0.5 red onion small, finely chopped
- 1 jalapeño minced; seeds removed for mild
- 4 oz diced green chiles 1 can; mild or hot
- 2 cloves garlic minced
- 8 oz cream cheese softened
- 0.5 cup sour cream or plain Greek yogurt
- 0.25 cup mayonnaise or more Greek yogurt
- 1.5 cups Monterey Jack cheese shredded; or Pepper Jack; divided
- 0.5 cup Cotija cheese crumbled; plus more for topping
- 2 tbsp lime juice fresh
- 1 lime lime zest zest only
- 0.25 cup cilantro chopped; save some for garnish
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- Neutral oil for sautéing
Topping
- 1 cup tortilla chips lightly crushed
- 2 tbsp butter or olive oil melted
- Remaining Monterey Jack and extra Cotija for topping
Instructions
Preheat and Prep the Dish
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with a little oil or nonstick spray.
Char the Corn for Elote Flavor
- Heat 1 tbsp oil in a large skillet over medium-high. Add corn, red onion, bell pepper, and jalapeño. Cook 5 to 7 minutes, stirring occasionally, until the veggies get some golden char. Stir in garlic for 30 seconds. Remove from heat and let cool slightly.
Whisk the Creamy Street Corn Sauce
- In a large bowl, whisk softened cream cheese, sour cream, mayonnaise, lime zest and juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth. Fold in 1 cup Monterey Jack and 1/4 cup Cotija.
Combine and Assemble
- Add shredded chicken, black beans, green chiles, cilantro, and the charred corn mixture to the bowl. Fold gently until evenly coated. Taste and adjust salt or lime. Spread into the prepared baking dish.
Add the Toppings
- Stir the crushed tortilla chips with melted butter. Sprinkle remaining 1/2 cup Monterey Jack and the remaining Cotija over the casserole, then scatter the buttery chips on top. For a crisper topping, add the chips during the last 10 minutes of baking instead.
Bake to Bubbly Perfection
- Bake 20 to 25 minutes, until hot and bubbling at the edges. For extra color, broil 1 to 2 minutes, watching closely.
Rest and Garnish
- Let the casserole rest 5 to 10 minutes so it sets. Garnish with extra cilantro, a squeeze of lime, and sliced green onions if you like.
Notes
Why You’ll Love This Street Corn Chicken Casserole
- Big elote flavor: charred corn, lime, cilantro, and Cotija in every bite.
- Weeknight easy: rotisserie chicken and pantry staples keep it simple.
- Ultra creamy and cheesy without feeling heavy thanks to lime and chiles.
- Family friendly with easy heat control from mild to spicy.
- Great for meal prep and potlucks.
Street Corn Chicken Casserole Ingredients & Substitutions
- 3 cups cooked shredded chicken (rotisserie is perfect; or use leftover grilled chicken)
- 3 cups corn kernels, thawed if frozen (fresh or canned work; drain well)
- 1 cup black beans, rinsed and drained (or pinto beans)
- 1 small red bell pepper, diced (or orange or yellow)
- 1/2 small red onion, finely chopped (or 3 green onions)
- 1 jalapeño, minced, seeds removed for mild (sub 1 to 2 tbsp canned diced jalapeños or skip)
- 1 can (4 oz) diced green chiles, mild or hot
- 2 cloves garlic, minced
- 8 oz cream cheese, softened (light cream cheese works)
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayonnaise (or more Greek yogurt)
- 1 1/2 cups shredded Monterey Jack or Pepper Jack, divided
- 1/2 cup crumbled Cotija cheese, plus more for topping (or feta)
- 2 tbsp fresh lime juice, plus zest of 1 lime
- 1/4 cup cilantro, chopped (save some for garnish)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup lightly crushed tortilla chips for topping (or panko)
- 2 tbsp melted butter or olive oil
- Neutral oil for sautéing
Step-by-Step Instructions to Make Street Corn Chicken Casserole
Preheat and Prep the Dish
Preheat oven to 375°F. Grease a 9×13 inch baking dish with a little oil or nonstick spray.
Char the Corn for Elote Flavor
Heat 1 tbsp oil in a large skillet over medium-high. Add corn, red onion, bell pepper, and jalapeño. Cook 5 to 7 minutes, stirring just occasionally, until the veggies get some golden char. Stir in garlic for 30 seconds. Remove from heat and let cool slightly.
Whisk the Creamy Street Corn Sauce
In a large bowl, whisk softened cream cheese, sour cream, mayonnaise, lime zest and juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth. Fold in 1 cup Monterey Jack and 1/4 cup Cotija.
Combine and Assemble
Add shredded chicken, black beans, green chiles, cilantro, and the charred corn mixture to the bowl. Fold gently until evenly coated. Taste and adjust salt or lime. Spread into the prepared baking dish.
Add the Toppings
Stir the crushed tortilla chips with melted butter. Sprinkle remaining 1/2 cup Monterey Jack and the remaining Cotija over the casserole, then scatter the buttery chips on top. For a crisper topping, add the chips during the last 10 minutes of baking instead.
Bake to Bubbly Perfection
Bake 20 to 25 minutes, until hot and bubbling at the edges. If you want extra color, broil 1 to 2 minutes watching closely.
Rest and Garnish
Let the casserole rest 5 to 10 minutes so it sets. Garnish with extra cilantro, a squeeze of lime, and sliced green onions if you like.
Tips for Success
- Soften cream cheese fully for a silky sauce. Microwave 10 to 15 seconds if needed.
- Char the corn. That caramelized edge gives real street corn flavor.
- Control the heat. Remove jalapeño seeds for mild or swap Pepper Jack for Monterey Jack to add heat.
- Season to taste. Lime brightens and salt lifts the creamy sauce. Taste before baking.
- Keep the topping crisp. Add chips in the last 10 minutes if your oven runs hot.
Variations of Street Corn Chicken Casserole
- Chipotle kick: Add 1 to 2 chopped chipotle peppers in adobo plus 1 tsp adobo sauce.
- Veggie-forward: Fold in diced zucchini or roasted poblanos.
- Protein swap: Use shredded turkey or cooked shrimp. For vegetarian, replace chicken with 2 extra cups beans or roasted cauliflower.
- Low carb: Skip the chip topping and finish with extra Cotija and cilantro.
- Rice bake: Add 2 cups cooked rice for a heartier casserole. Increase lime juice to 3 tbsp.
Serving Suggestions: What to Pair with Street Corn Chicken Casserole
- Simple side salad with cilantro-lime vinaigrette
- Warm tortillas or cornbread
- Avocado slices or guacamole
- Pickled red onions for a tangy pop
- Mexican-style rice or cauliflower rice
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat covered at 350°F for 15 to 20 minutes, then uncover to re-crisp topping. Microwave individual portions 1 to 2 minutes, then pop under the broiler for 1 minute to refresh the crunch. To freeze, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Memories Made Around the Table
This casserole was born after a summer street fair where we shared elotes dripping with lime and Cotija. I folded those flavors into a cozy bake for busy weeknights, and it instantly became a family favorite.
FAQs
Can I use canned corn? Yes. Drain it very well and pat dry so it chars instead of steaming.
Is this casserole gluten free? The filling is naturally gluten free. Use certified gluten free chips or skip the chip topping.
Can I make it ahead? Assemble up to 24 hours in advance, cover, and refrigerate. Add the chip topping just before baking.
Too spicy or not spicy enough? For mild, skip jalapeño and use Monterey Jack. For heat, add chipotle or a pinch of cayenne.
How do I lighten it up? Use Greek yogurt in place of sour cream and half the cream cheese. It will still be creamy and bright.
Final Thoughts
If you love street corn and easy comfort food, this creamy, zesty chicken casserole will be on repeat. Grab a lime, char that corn, and let the oven do the rest.