Street Corn Chicken Casserole

Introduction

When you combine the bold, zesty flavors of Mexican street corn with tender chicken and a rich, cheesy base, you get a casserole that’s destined to become a family favorite. This Street Corn Chicken Casserole is creamy, savory, and lightly spicy, making it the perfect balance of comfort food and vibrant flavor. It’s ideal for weeknight dinners, potlucks, or meal prepping ahead of time, and it’s guaranteed to be a dish everyone asks for again and again.

My recipe story

I first came across the inspiration for this casserole after enjoying authentic Mexican street corn at a local food festival. The mix of charred corn, tangy lime, creamy sauce, and cotija cheese was unforgettable. I knew I had to take those flavors and transform them into something hearty enough to be the star of a meal. That’s when the idea of pairing it with shredded chicken and baking it all into a bubbly casserole came to life. It was an instant hit in my household and quickly earned a permanent spot in our dinner rotation.

Ingredient breakdown

Every ingredient in this casserole plays an important role in achieving the perfect balance of creamy, cheesy, and flavorful. Let’s take a closer look at what makes this dish so special.

Sour cream and mayonnaise create the creamy base, offering a tangy richness that pairs beautifully with the spices. This duo is essential for achieving the authentic street corn flavor profile. You can also use Greek yogurt for a lighter version without sacrificing creaminess.

Cooked, shredded chicken turns this into a hearty main dish. Using rotisserie chicken saves time, but you can also cook chicken breasts or thighs and shred them yourself. Corn (fresh, canned, or frozen) provides sweetness and crunch, while cheese adds gooey, melty decadence. Cotija or feta bring the tang, while cheddar or Monterey Jack provide the classic cheesy pull.

To finish, a combination of chili powder, lime juice, and cilantro gives this casserole its signature vibrant kick, tying all the flavors together into a dish that tastes as good as it looks.

Equipment you’ll need

• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• 9×13-inch baking dish
• Aluminum foil (for covering, optional)
• Sharp knife and cutting board

Step-by-step directions

Step 1: Prepare the creamy base
In a large mixing bowl, combine sour cream and mayonnaise until smooth and well blended. This forms the luscious base that will coat every bite of your casserole, ensuring it bakes up creamy and indulgent.

Step 2: Add the flavor builders
Stir in chili powder, garlic powder, lime juice, and a pinch of salt and pepper. These seasonings transform the creamy base into something vibrant and zesty, echoing the flavors of classic Mexican street corn.

Step 3: Incorporate the chicken and corn
Add the cooked, shredded chicken and corn kernels to the bowl, folding gently to coat everything evenly. The chicken provides hearty protein, while the corn adds natural sweetness and a pop of texture in every bite.

Step 4: Layer in the cheese
Mix in half of your shredded cheese directly into the casserole mixture, reserving the rest for the topping. This ensures every spoonful is cheesy and satisfying, with gooey pockets throughout.

Step 5: Assemble the casserole
Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the reserved cheese over the top, ensuring full coverage for that perfect golden crust when baked.

Step 6: Bake to perfection
Place the casserole in a preheated oven at 350°F (175°C) and bake for 25–30 minutes, or until bubbly and golden brown on top. The edges should be slightly crisp, with the cheese fully melted.

Step 7: Garnish and serve
Once baked, remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro, crumbled cotija cheese, and an extra squeeze of lime juice before serving for maximum flavor.

Variations & substitutions

This recipe is incredibly versatile. For extra heat, add diced jalapeños or a dash of hot sauce to the mix. Swap the chicken for ground beef, turkey, or even black beans for a vegetarian twist. You can also play with the cheese—pepper jack adds spice, while mozzarella gives you extra stretch. If you prefer a lighter version, substitute Greek yogurt for sour cream and light mayonnaise for regular mayo.

Storage, freezing & make-ahead

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through. This casserole can also be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking. Just add 5–10 extra minutes to the bake time if it goes into the oven cold.

Serving ideas & pairings

This casserole shines on its own but pairs beautifully with a variety of sides. Serve with a fresh green salad, Mexican rice, or warm tortillas for a complete meal. A side of guacamole or pico de gallo adds freshness and brightness. For drinks, pair with a cold margarita, agua fresca, or even a crisp beer to balance the richness.

FAQ

Can I use canned corn instead of fresh?
Yes, canned or frozen corn works just as well. Just be sure to drain canned corn before using.

Can I make this casserole ahead of time?
Absolutely! Assemble it up to 24 hours in advance, cover, and refrigerate until ready to bake.

What’s the best cheese for this recipe?
Cotija is authentic for Mexican street corn flavor, but cheddar, Monterey Jack, or a blend all work beautifully.

Is this recipe spicy?
Not by default, but you can increase the spice level by adding jalapeños, cayenne, or hot sauce.

Can I make this casserole vegetarian?
Yes! Simply replace the chicken with black beans or roasted vegetables for a meat-free option.

Final thoughts

Street Corn Chicken Casserole is the kind of recipe that brings people together. It’s warm, hearty, and full of flavor, making it perfect for family dinners, casual gatherings, or simply treating yourself to comfort food at its finest. With endless ways to customize and simple prep steps, this casserole is bound to become a regular in your recipe rotation. Try it once, and you’ll see why it’s a dish that earns rave reviews every time it’s served.

Street Corn Chicken Casserole

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

 A creamy, cheesy chicken casserole inspired by Mexican street corn. Perfect for family dinners or potlucks with bold flavor in every bite.

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Ingredients

Scale 1x2x3x

• 1 cup sour cream

• 1/2 cup mayonnaise

• 2 cups cooked, shredded chicken

• 2 cups corn kernels (fresh, canned, or frozen)

• 2 cups shredded cheddar or Monterey Jack cheese, divided

• 1/2 cup crumbled cotija cheese (or feta)

• 1 tablespoon chili powder

• 1 teaspoon garlic powder

• 2 tablespoons fresh lime juice

• 2 tablespoons chopped fresh cilantro

• Salt and pepper to taste

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, mix together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
3. Stir in the shredded chicken, corn, and half of the shredded cheese until well combined.

4. Transfer the mixture to the prepared baking dish and spread evenly.

5. Sprinkle the remaining shredded cheese over the top.
6. Bake for 25–30 minutes, until the casserole is bubbly and golden brown.

7. Remove from the oven, top with cotija cheese and cilantro, and serve warm with extra lime wedges if desired.
   

Notes

 Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. For extra heat, add jalapeños or hot sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American