There’s something magical about transforming everyday ingredients into something spectacular—and that’s exactly what this Street Corn Chicken Casserole does. Inspired by the flavors of Mexican street corn (elote) and rooted in my love for homey, hearty casseroles, this dish brings the best of both worlds to your table.
Growing up in a big Italian family, casseroles were always a go-to—rich with flavor, layered with love, and meant for sharing. While my Nonna never made anything quite like this, I like to think she’d approve of the creamy, cheesy comfort this dish brings, especially with a bright twist of lime and chili from the street corn.
Why You’ll Love This Street Corn Chicken Casserole
- Bold flavor: Sweet corn, juicy chicken, smoky spices, and creamy cheese come together in perfect harmony.
- Easy to make: Just mix, layer, and bake!
- Great for meal prep: It reheats like a dream and is freezer-friendly.
- Family-approved: Even picky eaters clean their plates!
Ingredients
For the base:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) fire-roasted corn (or regular corn)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), drained
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- Salt & pepper to taste
For the topping:
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: crushed tortilla chips for crunch
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
2. Mix the Casserole
In a large mixing bowl, combine the cooked chicken, both types of corn, sour cream, mayo, drained tomatoes, cheddar and pepper jack cheese, and all the spices. Stir until everything is evenly coated.
3. Bake It
Pour the mixture into your prepared baking dish and spread it out evenly. Bake uncovered for 25–30 minutes until bubbly and golden on top.
4. Top and Serve
Remove from the oven and let it cool for 5 minutes. Sprinkle with crumbled cotija cheese, cilantro, and a generous squeeze of lime juice. Add crushed tortilla chips for extra texture if desired.
Tips and Substitutions
- Make it spicy: Add a diced jalapeño or a pinch of cayenne pepper.
- Dairy-free? Use plant-based sour cream and mayo, and skip the cheese or sub with a vegan alternative.
- Short on time? Use a store-bought Mexican street corn dip as a base and mix in chicken.
What to Serve with Street Corn Chicken Casserole
This dish stands strong on its own, but it pairs wonderfully with:
- A fresh green salad with avocado
- Cilantro-lime rice
- Black beans or a bean salad
- Warm flour tortillas or cornbread
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Microwave single portions or bake at 350°F until heated through.
Final Thoughts
This Street Corn Chicken Casserole is a recipe you’ll come back to again and again. It’s cozy yet vibrant, rich yet refreshing. Whether you’re cooking for a weeknight dinner or feeding a crowd, it’s bound to be a crowd-pleaser. And hey, if you make it—tag me! I’d love to see your twist on it.