Get ready to transform your dinner routine with this incredible Street Corn Chicken Casserole. This recipe packs all the vibrant, savory, and creamy flavors of classic Mexican street corn, also known as Elote, into a hearty and satisfying one-pan meal. It’s the perfect weeknight dinner solution—easy to assemble, bursting with flavor, and guaranteed to have everyone asking for seconds. If you love bold flavors and cheesy goodness, this dish is for you.
We combine tender shredded chicken with a creamy, spiced-up corn mixture, top it all with cotija and mozzarella cheese, and bake it until golden and bubbly. It’s a simple yet impressive dish that delivers a truly unforgettable taste experience. Let’s dive in and make this amazing casserole together!
Why This Street Corn Chicken Casserole Recipe is a Must-Try
You’re going to absolutely love this recipe, and here’s why. It’s incredibly easy to make, using simple ingredients you can find at any grocery store. The flavor profile is simply unmatched—creamy, spicy, smoky, and cheesy all in one bite. It’s a versatile dish perfect for a family dinner, a potluck, or meal prep for the week.
- Packed with Flavor: Inspired by authentic Mexican street corn, this casserole features chili powder, smoked paprika, and fresh lime for a taste that truly pops.
- Quick and Easy: With minimal prep time, you can have this casserole in the oven in under 15 minutes. It’s the ideal meal for busy weeknights.
- Crowd-Pleasing Comfort Food: The combination of creamy sauce, tender chicken, and melted cheese makes this the ultimate comfort food with a fun, zesty twist. For another cheesy favorite, check out these Cheesy Taco Sticks.
Key Ingredients for the Perfect Casserole
This recipe relies on a handful of key ingredients to create its signature flavor. Here’s what you’ll need and why it works so well.
For the Casserole Base
- Shredded Chicken: Use a rotisserie chicken for a super convenient shortcut, or poach and shred your own chicken breasts. If you have leftover chicken from making a Shredded BBQ Chicken Sandwich, that works great too!
- Corn: Frozen or canned corn works perfectly. If using canned, be sure to drain it well. For an extra layer of flavor, use fire-roasted corn.
- Cream Cheese & Sour Cream: This duo creates the ultra-creamy, tangy base of the sauce. Make sure your cream cheese is softened to room temperature for easy mixing.
- Cotija Cheese: This crumbly, salty Mexican cheese is essential for that authentic street corn flavor. If you can’t find it, feta is a decent substitute.
- Jalapeño: Adds a gentle kick of heat. Remove the seeds for less spice, or leave them in if you like it hot.
For the Flavor Boost
- Spices: A blend of chili powder, smoked paprika, and garlic powder provides a warm, smoky depth.
- Cilantro & Lime Juice: Fresh cilantro and a squeeze of lime juice brighten up the entire dish, cutting through the richness of the cheese and cream.
How to Make Street Corn Chicken Casserole Step-by-Step
Making this dish is incredibly simple. Just follow these steps for a perfect result every time. We’ll start by making the creamy corn mixture, then assemble and bake.
Step 1: Prepare the Creamy Corn Base
First, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large bowl, combine the softened cream cheese, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Mix until the mixture is smooth and well-combined. This creamy base is the heart of our Street Corn Chicken Casserole.
Step 2: Combine the Ingredients
Next, gently fold in the shredded chicken, corn, diced jalapeño, chopped red onion, half of the cotija cheese, and half of the chopped cilantro. Stir until all the ingredients are evenly coated in the creamy sauce. This ensures every bite is packed with flavor.
Step 3: Assemble and Bake
Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the top with the shredded mozzarella and the remaining cotija cheese. Bake for 25-30 minutes, or until the casserole is hot and the cheese is melted and bubbly. For a golden-brown top, you can switch the oven to broil for the last 1-2 minutes, but watch it carefully to prevent burning.
Step 4: Garnish and Serve
Let the casserole rest for a few minutes before serving. This helps it set up. Garnish with the remaining fresh cilantro and an extra sprinkle of chili powder. Serve warm and enjoy the deliciousness!
Tips for the Best Casserole
Want to take your casserole from great to absolutely spectacular? Follow these simple tips.
- Use Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature for a lump-free, perfectly smooth sauce.
- Don’t Overbake: Bake just until the casserole is heated through and the cheese is melted. Overbaking can cause the sauce to become dry.
- Fresh is Best: While dried cilantro and bottled lime juice work in a pinch, fresh cilantro and freshly squeezed lime juice will provide the best, most vibrant flavor.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few fun variations to try.
- Add Beans: Mix in a can of drained and rinsed black beans for extra fiber and texture.
- Make it Spicy: Add a pinch of cayenne pepper or use a spicier pepper like a serrano instead of a jalapeño.
- Change the Protein: This casserole is also delicious with shredded pork or even chorizo. If you enjoy other creamy chicken dishes, give this Creamy Lemon Chicken Orzo a try for your next meal.
What to Serve with Your Casserole
This Street Corn Chicken Casserole is a fantastic all-in-one meal, but it also pairs wonderfully with a few simple sides. A light green salad with a citrus vinaigrette can cut through the richness. Tortilla chips are perfect for scooping up every last bite. For a more substantial meal, serve it alongside some Spanish rice.
Storage and Reheating Instructions
This casserole makes for excellent leftovers! Store any extra in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the entire baking dish back in a 350°F (175°C) oven until warmed through. The flavors often meld together and taste even better the next day.
Frequently Asked Questions
Yes, absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
Definitely! If fresh corn is in season, use the kernels from about 4-5 ears of corn. You can use them raw or grill them first for an extra layer of smoky flavor that enhances the ‘street corn’ taste.
To increase the heat, you can leave the seeds in your jalapeño, add a second jalapeño, or mix in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices. A few dashes of your favorite hot sauce would also work well.
Yes, as written, this recipe is naturally gluten-free. Just be sure to double-check that all of your packaged ingredients, like the cream cheese and spices, are certified gluten-free.
If you can’t find cotija cheese, the best substitute is crumbled feta cheese, which offers a similar salty and tangy flavor. Grated Parmesan can also work in a pinch.
Enjoy Your New Favorite Casserole!
This Street Corn Chicken Casserole is a guaranteed hit, bringing a burst of exciting, delicious flavor to your dinner table. It’s simple, satisfying, and packed with personality. Give it a try and let us know what you think in the comments below. For more recipe inspiration, be sure to follow us on Pinterest!
Street Corn Chicken Casserole
Street Corn Chicken Casserole: Your New Favorite Weeknight Dinner
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the softened cream cheese, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Mix with a spatula or spoon until smooth.
- Fold in the shredded chicken, thawed corn, diced jalapeño, red onion, half of the cotija cheese, and half of the cilantro. Season with salt and pepper to taste. Stir until everything is well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the shredded mozzarella cheese and the remaining cotija cheese.
- Bake for 25-30 minutes, until the casserole is heated through and the cheese is melted and bubbly. For a crispier top, broil for 1-2 minutes at the end.
- Remove from the oven and let it rest for 5 minutes. Garnish with the remaining cilantro and serve warm.
Notes
Tip 2: A rotisserie chicken is a great time-saver for this recipe.
Tip 3: Adjust the amount of jalapeño to control the spice level.
