Save
This street corn chicken casserole has quickly become a go-to for weeknight dinners and potlucks. It blends creamy, cheesy, and spicy flavors with the satisfying crunch of tortilla chips on top. The familiar taste of street corn combined with tender shredded chicken makes it a comforting dish that always gets raved reviews around here.
I first made this casserole on a hectic weeknight and was amazed at how quickly it came together. Now it’s a requested dish for gatherings because everyone loves the combination of flavors and textures.
Ingredients
- Cooked shredded chicken: A great protein base; rotisserie chicken is ideal for convenience and flavor
- Corn kernels: Versatile and sweet; fresh is best in season but frozen or canned work well too just be sure to drain canned corn thoroughly
- Cream cheese: Adds richness and creaminess to bind everything together; use full-fat for best texture
- Sour cream: Contributes tang and smoothness balancing out the spices
- Mayonnaise: Enhances creaminess and moisture
- Monterey Jack cheese: Melts beautifully and adds a mild cheesy flavor; Mexican blend cheese is a good alternative
- Cotija cheese: Crumbly and salty; cotija provides that authentic street corn flavor but feta is a fine swap
- Fresh cilantro: Brings brightness and fresh herbal notes
- Chili powder: Infuses warmth and mild spice essential to the dish
- Garlic powder: Deepens the flavor profile with subtle pungency
- Ground cumin: Earthy spice that complements the chili and chicken perfectly
- Lime juice: Adds acidity and a fresh zing tying all the flavors together
- Salt and pepper: Season to taste to enhance flavors
- Crushed tortilla chips: Offers the signature crunchy topping contrast
- Optional garnishes: Extra cilantro lime wedges and hot sauce to personalize each serving
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 Celsius. Lightly grease a 9 by 13-inch baking dish to prevent sticking and set it aside while you prepare the filling.
- Mix the Filling:
- In a large bowl, combine the shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, shredded Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, cumin, lime juice, salt, and pepper. Stir thoroughly until everything is evenly incorporated and creamy.
- Assemble the Casserole:
- Transfer the creamy chicken and corn mixture into the prepared baking dish. Spread it out evenly and sprinkle the remaining cotija cheese on top for extra tang and texture.
- Add the Crunchy Topping:
- In a small bowl, mix the crushed tortilla chips with the remaining shredded Monterey Jack cheese. Evenly sprinkle this crunchy topping over the casserole to add that delicious crisp layer.
- Bake It Up:
- Place the uncovered casserole in the oven and bake for 25 to 30 minutes. You want it to be hot, bubbly, and have a golden brown crust on top indicating it is perfectly cooked.
- Garnish and Serve:
- Once out of the oven let the casserole cool slightly to set. Add any optional garnishes like extra chopped cilantro, a squeeze of lime, or a few dashes of your favorite hot sauce. Serve warm for the best experience.
Save
The lime juice is one of my favorite ingredients because it cuts through the richness and brightens every bite. I remember making this dish for a family potluck and seeing both kids and grown-ups going back for seconds. It’s proof the flavors really connect across all ages.
Storage Tips
Store leftover casserole tightly covered in the refrigerator for up to four days. Reheat gently in the oven at 350 degrees Fahrenheit until warmed through to keep the crispy topping intact. You can also freeze individual portions wrapped well in foil or airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
Rotisserie chicken can be swapped with leftover cooked chicken, turkey, or even shredded pork depending on preference. Cotija cheese can be replaced with feta or queso fresco though the flavor will be slightly different. For a dairy-free option, try a vegan cream cheese and sour cream alternative and omit mayo or use vegan mayo. If you want less spice reduce the chili powder or omit entirely.
Serving Suggestions
Serve this casserole with a simple side salad or sautéed greens to lighten the meal. A squeeze of extra lime juice over each serving enhances the fresh flavors beautifully. It also pairs well with Mexican rice or black beans to round out the meal and keep with the street corn theme.
Save
Cultural Context
Street corn or elote is a beloved Mexican street food often grilled and coated in mayonnaise, chili powder, lime, and cotija cheese. This casserole is an inspired twist that takes those vibrant flavors and turns them into an easy-to-make comfort food casserole perfect for American kitchens. It’s a great way to enjoy those iconic tastes all year round.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well as it’s already cooked and shredded, making preparation faster and adding great flavor.
- → What types of corn can I use?
Fresh, frozen, or canned corn all work fine, just make sure to drain canned corn to avoid excess moisture.
- → How can I make the topping extra crunchy?
Use crushed tortilla chips mixed with shredded Monterey Jack cheese and sprinkle evenly over the casserole before baking for a crispy finish.
- → Is there a good substitute for cotija cheese?
Feta cheese can be used as a substitute, offering a similar crumbly texture and tangy flavor.
- → Can I prepare this dish ahead of time?
Yes, assemble the casserole and refrigerate before baking. Add the topping fresh before placing it in the oven.
- → What garnishes complement this dish?
Fresh cilantro, lime wedges, and a splash of hot sauce enhance the flavors and add brightness to the bake.