Street Corn Chicken Casserole Recipe
This creamy, cheesy Street Corn Chicken Casserole brings all the vibrant flavors of Mexican street corn into a comforting, easy-to-make dish. Dinner .
Why You'll Love This Casserole
- **Incredibly Creamy & Comforting**: The combination of cream cheese, sour cream, and melted cheese creates a luxuriously smooth sauce that envelops every piece of chicken and corn. It’s rich without being heavy, and just feels so nourishing and satisfying. Honestly, the texture is just as important as the flavor here.
- **A Symphony of Flavors**: You get the sweetness from the corn, a smoky depth from the chili powder and paprika, a bright tang from the lime, and a salty kick from the Cotija cheese. Each bite is a little different and completely delicious. It’s a complex flavor profile that’s surprisingly easy to achieve.
- **Perfect for Busy Weeknights**: Look, life gets hectic. This recipe comes together so quickly, especially if you use a rotisserie chicken. It's a true one-dish wonder that minimizes cleanup and maximizes flavor, making it a reliable star for any weeknight meal plan.
- **A Total Crowd-Pleaser**: This is one of those dishes that disappears fast at potlucks and family gatherings. It’s familiar enough for picky eaters but exciting enough for adventurous palates. It’s also one of my favorite make-ahead recipes because it tastes just as good, if not better, the next day.
Honestly, this casserole feels like sunshine. It’s the one dish my whole family agrees on, every single time.
Essential Ingredient Guide
- Corn: The star of the show! Fresh corn, sliced right off the cob in the summertime, is just heavenly. But honestly, high-quality frozen corn works beautifully here, too, making it a year-round treat. The absolute key is to get a little char on it. Whether you use a grill or a hot cast-iron skillet, those slightly blackened, caramelized kernels add a smoky depth that is essential to the street corn flavor.
- Cotija Cheese: Please, if you can find it, use Cotija! It’s a firm, crumbly, and wonderfully salty Mexican cheese. It doesn’t melt into gooey strings like mozzarella; instead, it softens and adds these amazing little bursts of salty, savory flavor throughout the casserole. If you can’t find it, a good quality feta is the next best thing, but the texture and taste of Cotija are truly special.
- Smoked Paprika: This is my secret weapon for adding that “just came off the grill” flavor without firing up the grill. Regular paprika is fine, but smoked paprika has a deep, woodsy aroma that mimics the smokiness of charred corn perfectly. Just a little bit goes a long way in adding a layer of complexity that makes the whole dish taste more authentic and, well, more delicious. Don't skip it!
Complete Cooking Process
- Use a rotisserie chicken to make this recipe lightning-fast.
- Don't be shy with the lime juice! The acidity is crucial for cutting through the richness of the cheese and cream.
- Let the casserole rest for a few minutes after it comes out of the oven. This helps it set up, making it easier to serve.
The first and most important step is developing flavor in the corn. You're not just cooking it; you're toasting it until some of the kernels get a beautiful, deep brown char. This step creates a smoky, sweet foundation that defines the entire casserole. The smell alone will tell you you're on the right track. It's a simple action that transforms a humble vegetable into something truly special.
Next, you'll create the heart of the casserole: the creamy, dreamy sauce. This is where all the cozy comes from. You'll gently melt cream cheese with sour cream and spices, creating a luscious, tangy, and perfectly seasoned binder for the chicken and corn. It’s a quick process, but take your time to whisk it smooth. This sauce is what ensures every bite is moist and flavorful.
Finally, it all comes together. You'll fold the tender chicken and charred corn into that beautiful creamy sauce, then pour it all into your baking dish. The final touch is a generous blanket of cheese on top, which will bake into a golden, bubbly crust. The oven does the final bit of magic, melding all the flavors together into a cohesive, irresistible meal.
Pro Tips
These little details really help the final dish shine. It's about letting each ingredient do its best work.
Frequently Asked Questions
→Can I use rotisserie chicken for this recipe?
Absolutely! In fact, it's my favorite shortcut for this dish. Using a pre-cooked rotisserie chicken makes this casserole come together in a flash, perfect for a busy weeknight. Just shred the meat, discard the skin and bones, and you're ready to go. It saves so much time and the chicken is already seasoned and moist, which is a huge bonus.
→What if I can't find Cotija cheese?
No worries at all! While Cotija has a unique salty and crumbly texture, a great substitute is feta cheese. It will give you a similar salty, briny flavor. Just crumble it up and use it in the same way. In a pinch, a sprinkle of Parmesan could also work, though the flavor profile will be a bit different. The goal is to get that salty contrast to the sweet corn and creamy sauce.
→Is this casserole spicy?
As written, this recipe is mild and flavorful, not spicy. The chili powder and smoked paprika add warmth and smokiness rather than heat. However, it's so easy to customize! If you love a good kick, feel free to add a pinch of cayenne pepper to the sauce, or stir in some diced jalapeños (fresh or pickled) with the corn. A drizzle of your favorite hot sauce on top before serving is also a fantastic option.
→Can I make this ahead of time?
→What's the difference between this and your Southwest Chicken Casserole?
→How should I serve this casserole?
→Can I freeze this chicken casserole?
Yes, you can. For best results, I recommend freezing it before baking. Assemble the entire casserole in a freezer-safe dish, but leave off the final cheese topping. Cover it tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 2 months. To bake, let it thaw overnight in the refrigerator, then top with cheese and bake as directed. The creamy base might have a slightly different texture after freezing, but it will still be delicious.
Recipe Origin & History
This recipe is a loving homage to Mexican *elote*, a popular street food where grilled corn on the cob is slathered in a creamy, cheesy, and spicy topping. I wanted to capture the essence of that incredible dish—its vibrant, complex flavors and celebratory feel—and translate it into a cozy, shareable casserole that can be easily made in a home kitchen. It’s not a traditional Mexican dish, but rather a fusion of comfort food styles inspired by the beautiful culinary traditions of Mexico.
Skill Level Explained
This recipe is rated 'Easy' because it primarily involves mixing pre-cooked ingredients and baking. The most technical step is charring the corn, which is very straightforward. It's a forgiving recipe that doesn't require precise timing or complicated techniques, making it perfect for cooks of all skill levels.
Best Season to Make
This casserole is a true year-round delight. It shines in the summer when you can use fresh, sweet corn right off the cob. However, it’s just as comforting and delicious in the fall and winter months using frozen corn, bringing a little bit of summer sunshine to a cold day.
Taste & Texture Profile
Taste:
A rich, creamy, and savory casserole with sweet notes from the corn, a tangy kick from lime, and a gentle smokiness.
Texture:
- Outside: Golden, bubbly, and slightly crisp from the melted cheese crust.
- Inside: Ultra creamy and tender, with soft shredded chicken and pops of texture from the corn kernels.
- Bite: A satisfyingly soft and rich bite, with a contrast between the creamy sauce and the substantial chicken and corn.
A wonderfully luscious and comforting texture that is pure comfort food.
Make Ahead Tips
You can prepare all the components a day in advance. Cook and shred the chicken, char the corn, and chop the onion and cilantro. Store them in separate airtight containers in the refrigerator. You can also mix the entire casserole (without the cheese topping), cover, and refrigerate for up to 24 hours before baking.
Leftover Ideas
Leftovers are fantastic! Reheat gently in the microwave or oven. I love to use leftover casserole as a filling for quesadillas or burritos the next day. It’s also surprisingly delicious served cold, almost like a chicken salad, scooped up with tortilla chips.
Cooking Timeline
0-5 min: Preheat oven to 375°F. Gather and measure all ingredients. Soften cream cheese.
5-12 min: Char the corn in a hot skillet until browned in spots. Set aside.
12-16 min: In a bowl, mix the creamy sauce ingredients: cream cheese, sour cream, mayo, spices, cilantro, onion, garlic, and lime juice.
16-20 min: Fold the shredded chicken and charred corn into the creamy sauce. Transfer to the baking dish.
20-45 min: Top with cheeses and bake for 20-25 minutes until hot and bubbly. Rest for 5-10 minutes before serving.
Equipment & Shopping
Equipment You'll Need:
- A 9x13 inch baking dish is ideal, but any 3-quart casserole dish will work. A deeper dish might require a few extra minutes of baking time.
- Using a well-seasoned cast iron skillet to char the corn provides the best, most even heat for getting those perfect blackened spots.
- If you don't have fresh garlic, you can substitute with about 1/2 teaspoon of garlic powder, but fresh always provides the best flavor.
Shopping List:
- Cooked chicken (rotisserie or breasts)
- Corn (fresh or frozen)
- Cream cheese
- Sour cream (or Mexican crema)
- Mayonnaise
- Monterey Jack cheese
- Cotija cheese
- Fresh cilantro
- Red onion
- Limes
- Garlic
- Chili powder
- Smoked paprika
Ingredient Prep Guide
If using a rotisserie chicken, shred the meat while it's still slightly warm; it comes off the bone much more easily.
For the cream cheese, letting it sit on the counter for about 30-60 minutes makes it incredibly easy to mix into a smooth, lump-free sauce.
Finely chop the red onion to ensure it blends seamlessly into the casserole without leaving large, raw chunks.
Temperature Guide
Stovetop: Use medium-high heat to char the corn effectively. You want the pan hot enough to create a sear.
Oven: 375°F (190°C) is the perfect temperature to heat the casserole through and melt the cheese until golden without overcooking or drying it out.
Safe Internal Temp: Since all ingredients are pre-cooked, you're just heating it until it's hot and bubbly throughout, typically around 165°F (74°C) in the center.
Perfect Pairings
A crisp, simple green salad with a lime vinaigrette
Fluffy cilantro-lime rice or quinoa
Warm tortillas or crunchy tortilla chips for dipping
A side of black beans
Pro Tips & Mistakes to Avoid
Common Mistakes to Avoid:
- Not charring the corn enough. This is where the signature 'street corn' flavor comes from, so don't be afraid to let it get some color.
- Using cold cream cheese. This will result in a lumpy sauce. Let it soften on the counter first for a smooth, creamy texture.
- Forgetting the lime juice. The acidity is crucial for balancing the richness of the dairy and cheese; the dish can feel flat without it.
- Over-salting. Remember that Cotija cheese is quite salty, so be mindful when seasoning the sauce initially. You can always add more salt, but you can't take it away.
Flavor Boosters:
- A dash of liquid smoke in the creamy sauce can enhance the charred flavor even more.
- Stir in a tablespoon of adobo sauce from a can of chipotle peppers for a smoky heat.
- Finish with a sprinkle of fresh lime zest along with the cilantro for an extra burst of citrus aroma.
- Serve with a side of pickled red onions for a sharp, tangy contrast.
Serving Suggestions
Serve as a main course with a side of Mexican rice and a simple avocado and tomato salad.
Offer it as a hearty dip with a large bowl of sturdy tortilla chips for a party or game day.
Spoon into warm corn or flour tortillas for delicious and easy soft tacos.
Garnish with sliced avocado, a dollop of sour cream, and your favorite salsa.
Chef's Special Notes
If you love cilantro, feel free to use more than the recipe calls for. Its fresh, bright flavor is a perfect match for the creamy base.
For a richer flavor, use full-fat sour cream and mayonnaise. The lower-fat versions can sometimes make the sauce a bit watery when baked.
This dish is naturally rich, so a little goes a long way. It’s perfect for feeding a group when served with a few simple side dishes.
Recipe Variations
Add Some Beans and Rice: To make it an even heartier, all-in-one meal, stir in a can of drained and rinsed black beans and a cup of cooked rice. This turns it into something reminiscent of my street corn chicken bowls, but in a warm, bubbly casserole form.
Spicy Street Corn Casserole: If you like heat, it's easy to dial it up. Add 1-2 finely diced jalapeños (or a 4oz can of diced green chiles) to the creamy mixture. A pinch of cayenne pepper or a few dashes of your favorite hot sauce will also do the trick beautifully.
Bell Pepper & Poblano Version: For extra vegetable goodness and flavor, char one diced red bell pepper and one diced poblano pepper along with the corn. This adds another layer of sweetness and a very mild heat that complements the other flavors perfectly.
Substitutions & Dietary Adaptations
Ingredient Substitutions:
- Cotija Cheese → Feta Cheese or Queso Fresco (Feta is the best substitute for that salty, crumbly texture. Queso fresco is milder and less salty but will also work well. Use a similar amount, crumbled.)
- Sour Cream → Plain Greek Yogurt (For a similar tang and creaminess, full-fat plain Greek yogurt is an excellent substitute. It might make the sauce slightly thicker, but it will be just as delicious.)
- Monterey Jack Cheese → Queso Asadero, Oaxaca, or a Mexican Blend (Any good melting cheese will work here. A pre-shredded Mexican cheese blend is a great time-saver. Queso Asadero or Oaxaca cheese will give it a more authentic Mexican flavor.)
Dietary Adaptations:
- Gluten-Free: This recipe is naturally gluten-free as long as you ensure your chili powder and other prepared ingredients are certified GF. Always double-check labels to be safe.
- Keto / Low-Carb: Corn is higher in carbs, so this isn't strictly keto. To adapt it, you could try substituting the corn with a similar amount of chopped, roasted cauliflower. Ensure your mayonnaise and sour cream are low in sugar. The result will be a different flavor, but still creamy and delicious.
Street Corn Chicken Casserole Recipe
Make street corn chicken casserole tonight! This creamy and delicious Mexican-inspired recipe is perfect for an easy weeknight dinner.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
For the Casserole
- 014 cups shredded cooked chicken (about 1 rotisserie chicken)
- 024 cups corn (fresh or frozen, thawed)
- 031 tbsp olive oil
- 048 oz cream cheese, softened to room temperature
- 051/2 cup sour cream or Mexican crema
- 061/2 cup mayonnaise
- 071/2 cup chopped fresh cilantro, plus more for garnish
- 081/4 cup finely chopped red onion
- 092 cloves garlic, minced
- 101 lime, juiced
- 111 tsp chili powder
- 121/2 tsp smoked paprika
- 131/2 tsp salt
- 141/4 tsp black pepper
For the Topping
- 011 1/2 cups shredded Monterey Jack or a Mexican cheese blend
- 021/2 cup crumbled Cotija cheese
- 03Extra chili powder for dusting
- 04Lime wedges for serving
Instructions
First, let's get that beautiful char on the corn. Heat the olive oil in a large skillet, preferably cast iron, over medium-high heat. Once it’s shimmering, add the corn in a single layer. Let it cook, undisturbed, for a few minutes until the kernels touching the pan start to brown and blacken slightly. Give it a good stir and repeat until you have lovely charred spots all over. The kitchen will start to smell amazing, like a summer barbecue. Once it's done, remove the corn from the heat and set it aside in a large bowl.
Now for the creamy, dreamy part. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. In a separate medium bowl, combine the softened cream cheese, sour cream, mayonnaise, cilantro, red onion, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper. Use a spatula or a whisk to mix everything together until it’s smooth and well combined. This is the flavor-packed glue that will hold our entire casserole together. Give it a little taste—oops, maybe another taste—and adjust any seasonings if you like.
It's time to bring it all together. Add your shredded chicken and the charred corn to the bowl with the creamy mixture. Gently fold everything together with a spatula until every piece of chicken and corn is lovingly coated in the sauce. Scrape this glorious mixture into your prepared baking dish and spread it into an even layer. It already looks so good, doesn't it? It feels very similar to making my shredded Mexican chicken, just with a different, wonderful flavor focus.
Finally, the finishing touches. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole, followed by the crumbled Cotija cheese. I like to give it a final, light dusting of chili powder for color and a tiny bit of extra flavor. Bake for 20-25 minutes, or until the casserole is hot all the way through and the cheese on top is melted, bubbly, and just starting to turn golden brown around the edges. Let it rest for 5-10 minutes before serving. Garnish with a sprinkle of fresh cilantro and serve with extra lime wedges on the side.
Notes & Tips
- 1For the chicken, you have options! A store-bought rotisserie chicken is the quickest. You can also boil or bake about 1.5 lbs of boneless, skinless chicken breasts until cooked through, then shred them. For a more hands-off approach, you could even adapt my slow cooker method to cook the chicken until tender.
- 2Don't skip resting the casserole after baking. I know, it's so tempting to dive right in when it's all bubbly and fragrant. But letting it sit for just 5 to 10 minutes allows the creamy sauce to set up a bit. This makes it much easier to serve neat portions instead of a soupy—though still delicious—mess. A little patience goes a long way!
- 3Feel free to add more texture and flavor. A can of drained and rinsed black beans or some diced green chilies stirred into the mixture before baking would be fantastic additions. This recipe is a great canvas, so make it your own. That’s the beauty of home cooking, isn’t it?
Tools You'll Need
- •9x13 Inch Baking Dish: This is the classic casserole workhorse. A glass, ceramic, or metal one will work perfectly. It’s the ideal size to hold all the creamy goodness without overflowing in the oven.
- •Large Skillet: I highly recommend a cast-iron skillet for charring the corn. It holds heat so well and gives you those beautiful, flavorful blackened bits. If you don't have one, any large, heavy-bottomed skillet will do the job.
- •Large and Medium Mixing Bowls: You’ll need a couple of bowls to keep things organized—one for the charred corn and a separate one to mix the creamy sauce and combine everything. It just makes the process feel calmer and less cluttered.
- •Silicone Spatula: A good spatula is essential for folding the ingredients together gently and for scraping every last bit of that delicious creamy sauce out of the bowl and into the baking dish. No sauce left behind!
Must-Know Tips
- 💡**Get a real char on the corn.** Don't just warm it through. Let it sit in the hot pan without stirring to develop those deep brown, almost-black spots. This step is where all the smoky, authentic flavor comes from.
- 💡**Use room temperature dairy.** Your cream cheese and sour cream will blend together so much more smoothly if they aren't fridge-cold. It prevents lumps and creates that silky sauce we're after.
- 💡**Taste the sauce before you bake.** The seasoning of your cooked chicken can vary. Always taste the creamy mixture before you combine everything and adjust the salt, lime, or chili powder to your liking.
Professional Secrets
- 🔥**A mix of cheeses is key.** The Monterey Jack provides the melt and the classic cheesy pull, while the Cotija adds a sharp, salty flavor that doesn't fully melt. This combination gives you the best of both worlds in texture and taste.
- 🔥**Don't overbake.** You're essentially just heating everything through and melting the cheese on top, since all the ingredients are already cooked. Pull it out of the oven as soon as it's bubbly and golden to keep the sauce from breaking or becoming greasy.
- 🔥**Fresh lime juice is non-negotiable.** The bottled stuff just doesn't compare. The bright, zesty kick from a freshly squeezed lime is essential to cut through the richness of the casserole and make all the other flavors pop.
Serving Suggestion
I love to serve this casserole hot, straight from the oven, garnished with a generous shower of fresh cilantro. It’s a complete meal in itself, but it truly shines when served alongside simple accompaniments that complement its rich flavors. A crisp green salad with a light vinaigrette offers a refreshing contrast. A scoop of fluffy cilantro-lime rice is also a wonderful way to round out the meal. For a more casual gathering, you can serve it with a bowl of tortilla chips for scooping, almost like a hot dip. And always, always have extra lime wedges on the side. A final squeeze of lime juice right before you take a bite is just… well, it’s everything. It brightens the entire dish up beautifully.
Storage Instructions
Leftovers are honestly one of the best parts about this casserole. Store any remaining portions in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making it a fantastic next-day lunch. To reheat, you can microwave individual portions, or place the casserole back in an oven-safe dish, cover with foil, and warm it at 350°F (175°C) for about 15-20 minutes, or until heated through. I don’t recommend freezing the baked casserole, as the creamy dairy-based sauce can separate and become a little grainy upon thawing. If you must freeze it, it’s best to do so before baking, as noted in the FAQ.
Allergy Information
This recipe contains dairy (cream cheese, sour cream, cheese) and eggs (in the mayonnaise). Please check the labels of all your ingredients, especially the mayonnaise and cheeses, if you have specific allergy concerns. To make it gluten-free, ensure your brand of chili powder and other spices are certified gluten-free, as some may contain anti-caking agents.
The nutritional information provided is an estimate and can vary based on the specific ingredients and quantities you use. I am a home cook, not a registered dietitian. For precise nutritional guidance, please consult a qualified healthcare professional. This information is provided for general informational purposes only.
Love This Recipe?
Get more delicious recipes like this delivered to your inbox every week!