If you love the flavors of Mexican street corn and the comfort of a cheesy casserole, this dish is about to become your new favorite. It’s hearty, quick to prepare, and perfect for those nights when you want a little fiesta at the dinner table without the fuss.
Why You’ll Love This Street Corn Chicken Casserole
This recipe isn’t just easy, it’s downright crave-worthy. Here’s why you’ll want to make it again and again:
- 🧀 Cheesy, creamy, and absolutely comforting.
- ⏱️ Quick to assemble with simple pantry ingredients.
- 🍗 Family-friendly : even picky eaters love it.
- 🌽 Packed with the bold, zesty flavors of Mexican street corn.
- 🔄 Versatile : easily adapted to your taste or diet.
Street Corn Chicken Casserole Ingredients & Substitutions
Here’s what you’ll need to make this dish:
- Chicken: Cooked and shredded chicken breast or thighs. Shortcut: Use rotisserie chicken.
- Corn: Canned, frozen, or fresh off the cob. Try fire-roasted corn for extra flavor.
- Sour Cream: Adds creaminess. Swap with Greek yogurt for a lighter option.
- Mayonnaise: Traditional for elote flavor. Use light mayo or skip if preferred.
- Cheese: A mix of cheddar and Monterey Jack. You can also use Pepper Jack for a little heat.
- Spices: Chili powder, smoked paprika, garlic powder, salt, and pepper.
- Cilantro & Lime Juice: For that fresh, zesty finish.
- Optional Crunch: Crushed tortilla chips or cornflakes for topping.
How to Make Street Corn Chicken Casserole
- Preheat oven to 375°F (190°C). Grease a 9×13 casserole dish.
- In a large bowl, mix shredded chicken, corn, sour cream, mayo, half the cheese, and all the spices. Stir until combined.
- Pour mixture into the casserole dish. Spread evenly.
- Top with the remaining cheese. Add crushed tortilla chips or cornflakes if using.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Remove from oven, sprinkle with fresh cilantro, and drizzle with lime juice.
Tips for Success
- 🌽 Use roasted corn for that authentic smoky street corn flavor.
- 🔥 Adjust spice by adding jalapeños, hot sauce, or using pepper jack cheese.
- 🥣 Don’t skip the lime juice, it balances the richness beautifully.
- 🧊 If using frozen corn, thaw and pat dry first to avoid extra liquid.
Variations of Street Corn Chicken Casserole
- Buffalo Style: Mix in buffalo sauce and top with blue cheese crumbles.
- Vegetarian: Skip chicken and add black beans or sautéed zucchini.
- Lighter Version: Use Greek yogurt, light mayo, and reduced-fat cheese.
- Grilled Twist: Use grilled chicken and charred corn for a smoky summer version.
Serving Suggestions: What to Pair with Street Corn Chicken Casserole
- A crisp green salad with avocado.
- Warm flour or corn tortillas on the side.
- Fresh pico de gallo or salsa.
- Sparkling lime water or a chilled margarita for adults.
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Memories Made Around the Table
For me, casseroles are all about togetherness. This dish reminds me of cozy weeknights when everyone gathers at the table, the smell of melted cheese filling the kitchen, and laughter carrying through dinner.
FAQs
Can I make Street Corn Chicken Casserole ahead of time?
Yes! Assemble it up to a day in advance, cover, and refrigerate. Just bake when ready.
What’s the best cheese for Street Corn Chicken Casserole?
A blend of cheddar and Monterey Jack is classic, but queso fresco, cotija, or pepper jack also work beautifully.
Can I make Street Corn Chicken Casserole gluten-free?
Absolutely. Just skip the crunchy topping or use gluten-free tortilla chips.
Final Thoughts & Printable Recipe
This Street Corn Chicken Casserole is proof that comfort food doesn’t need to be complicated. It’s creamy, cheesy, and bursting with flavor in every bite. Give it a try this week, and don’t forget to pin, share, or print the recipe so you can make it again and again!
Street Corn Chicken Casserole
Equipment
- Mixing Bowl
- 9×13 Casserole Dish
- Oven
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken rotisserie chicken works great
- 2 cups corn kernels canned, frozen (thawed), or fresh
- ½ cup sour cream or Greek yogurt for lighter version
- ¼ cup mayonnaise optional, for elote flavor
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese or Pepper Jack for spice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt to taste
- ¼ tsp black pepper to taste
- 2 tbsp lime juice freshly squeezed
- 2 tbsp fresh cilantro chopped
- 1 cup crushed tortilla chips or cornflakes optional topping
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- In a large bowl, combine the shredded chicken, corn, sour cream, mayonnaise, half of the cheddar and Monterey Jack cheese, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared casserole dish. Top with the remaining cheese and crushed tortilla chips or cornflakes, if using.
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown.
- Remove from oven, sprinkle with chopped cilantro, and drizzle with lime juice before serving.