Save
Street Corn Chicken Casserole has been the secret weapon for most of my get togethers when I need something crowd pleasing that never fails. Each bite is rich creamy with just enough heat and a tangy finish from lime to keep everyone reaching for seconds.
The flavors remind me of summer even in the middle of winter. The last time I made it for friends everyone asked for the recipe before they went home.
What You’ll Need in Your Kitchen
- Cooked shredded chicken: go for rotisserie for tenderness and bold flavor
- Corn kernels: fresh tastes the sweetest but frozen is a close second and makes prep easy
- Cream cheese: gives that luscious creamy base so let it soften fully
- Sour cream: for tanginess and to tie everything together
- Mayonnaise: adds richness and body without overpowering
- Monterey Jack cheese or a Mexican blend: is melty and mild
- Cotija cheese: crumbles on top for a salty finish feta works if you cannot find cotija
- Fresh cilantro: brightens up all the flavors make sure it is crisp and vibrant
- Chili powder: brings warmth and a touch of smokiness
- Garlic powder: gives those cozy subtle undertones
- Ground cumin: adds earthy depth you can toast it lightly for extra aroma
- Fresh lime juice: lifts the whole dish and fights off any heaviness
- Salt and pepper: are essential to balance all the flavors so taste and tweak
- Crushed tortilla chips: for the crunchy topping bigger pieces give better texture
- Hot sauce, lime wedges, and extra cilantro: make fun garnishes for a lively finish
I always look for local sweet corn in late summer and pick cheeses that grate easily to melt right into the mix.
How to Make It Like a Pro
- Prep the Oven and Dish:
- Set your oven to 375 degrees Fahrenheit and grease a nine by thirteen inch baking dish with butter or spray so the casserole lifts out easily after baking
- Mix the Casserole Filling:
- In a large bowl combine the shredded chicken corn cream cheese sour cream mayonnaise Monterey Jack half the cotija the cilantro chili powder garlic powder ground cumin lime juice salt and black pepper Stir until everything is totally smooth and evenly coated
- Assemble in the Baking Dish:
- Spread the creamy chicken and corn mixture evenly in the prepared dish Gently pat it down for a level surface
- Add Cotija Cheese:
- Sprinkle the remaining cotija cheese across the top for an even salty blanket that will crisp up in the oven
- Make and Add the Crunchy Topping:
- In a small bowl stir together the crushed tortilla chips and remaining Monterey Jack cheese Sprinkle this over the casserole for next level crunch
- Bake Until Bubbly:
- Slide the dish into the oven and bake uncovered for twenty five to thirty minutes You are looking for bubbling edges and a deeply golden topping
- Finish and Serve:
- Let the casserole cool for about ten minutes so it sets up a bit Top with extra cilantro a squeeze of lime and a few dashes of hot sauce Serve while it is still warm for extra gooey cheese pulls
Save
My favorite part is the crunchy tortilla chip topping that contrasts with the silky interior I remember once doubling the topping for my crunch loving niece and she declared it the best casserole she ever had
Keep It Fresh and Delicious
If you want leftovers to taste just baked cover tightly and reheat in a moderate oven instead of the microwave. The topping stays crisp and the filling keeps its texture. Stir in a splash of milk if it seems a bit thick on the second day.
Genius Ingredient Swaps
No rotisserie chicken available Try leftover grilled chicken or even cooked turkey. Canned corn works in a pinch just drain it well. Monterey Jack is my favorite for meltiness but mozzarella or pepper jack are great if you want extra heat.
Plating Like a Chef
Spoon big squares onto plates and finish with a flurry of chopped fresh cilantro. Serve lime wedges and hot sauce on the side. A little extra cotija on top takes the presentation to the next level. I like to serve it with a simple green salad for color contrast.
The Story Behind the Bite
This casserole started as my experiment to channel the flavors of Mexican street corn into a hearty main course. Every time I make it I am reminded of summers at the county fair with buttery grilled corn in hand. It is now my go to for weeknights and potlucks alike.
Recipe FAQs
- → What kind of chicken works best for this casserole?
Rotisserie chicken is ideal for its tenderness and flavor, but any cooked, shredded chicken can be used.
- → Can frozen or canned corn be substituted for fresh corn?
Yes, both frozen and well-drained canned corn work well and save preparation time.
- → How can I add extra spice for more heat?
Mix in diced jalapeños or a splash of hot sauce before baking for an extra kick.
- → What are good alternatives for cotija cheese?
Feta makes a suitable substitute, offering a similar tang and crumbly texture.
- → Can this casserole be made ahead of time?
Yes, assemble and refrigerate it in advance. Add topping and bake just before serving.
- → What should I serve alongside this casserole?
Pair with a simple salad, beans, or tortilla chips for a complete meal.