Street Corn Chicken Casserole Recipe

Introduction

This Street Corn Chicken Casserole combines the bold flavors of Mexican street corn with tender shredded chicken for a comforting and flavorful meal. Creamy, cheesy, and topped with a crunchy tortilla chip crust, it’s perfect for weeknight dinners or casual gatherings.

Ingredients

• 2 cups cooked shredded chicken (rotisserie preferred)
• 4 cups corn kernels (fresh, frozen, or drained canned)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• ½ cup crumbled cotija cheese (or feta as substitute)
• ¼ cup chopped fresh cilantro
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of 1 lime
• Salt and black pepper, to taste
• 1 cup crushed tortilla chips
• ½ cup shredded Monterey Jack cheese
• Extra chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Hot sauce, for serving

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Step 2: In a large bowl, thoroughly mix the shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, 1 cup Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and black pepper until smooth and uniform.
3. Step 3: Evenly spread the mixture into the prepared baking dish. Sprinkle the remaining cotija cheese evenly over the top.
4. Step 4: In a small bowl, combine the crushed tortilla chips with the remaining ½ cup Monterey Jack cheese. Evenly distribute this mixture over the casserole.
5. Step 5: Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
6. Step 6: Allow to cool slightly, then garnish with additional chopped cilantro, lime wedges, and hot sauce as desired. Serve warm.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful protein base.
• Fresh corn adds the best flavor, but frozen or canned corn works well in a pinch.
• Try substituting cotija cheese with feta for a similar salty tang.
• For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the filling.
• Leftover casserole can be spooned onto tacos or used as a filling for burritos.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm or in a 350°F (175°C) oven for 10–15 minutes. To keep the topping crispy, reheat uncovered.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole assembly in advance and refrigerate it covered for up to 24 hours before baking. Add the tortilla chip and cheese topping just before baking to maintain its crunch.

What can I use if I don’t have cotija cheese?

Feta cheese is a great substitute for cotija due to its crumbly texture and salty flavor. Parmesan can also work but will alter the flavor slightly.

Street Corn Chicken Casserole Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Street Corn Chicken Casserole is a comforting, flavorful dish that combines tender shredded chicken with sweet corn, creamy cheeses, and zesty spices. Inspired by the flavors of Mexican street corn, this baked casserole features a crunchy tortilla chip topping and is perfect for a family dinner or casual gathering.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 2 cups cooked shredded chicken (rotisserie preferred)
• 4 cups corn kernels (fresh, frozen, or drained canned)

Dairy & Condiments

• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• ½ cup crumbled cotija cheese (or feta as substitute)
• ½ cup shredded Monterey Jack cheese (for topping)

Spices & Flavorings

• ¼ cup chopped fresh cilantro
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of 1 lime
• Salt and black pepper, to taste

Toppings & Garnishes

• 1 cup crushed tortilla chips
• Extra chopped fresh cilantro
• Lime wedges
• Hot sauce

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent the casserole from sticking during baking.
2. Prepare casserole mixture: In a large bowl, combine the shredded chicken, corn kernels, softened cream cheese, sour cream, mayonnaise, 1 cup shredded Monterey Jack cheese, half of the cotija cheese, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, and season with salt and black pepper. Mix thoroughly until the ingredients are well incorporated and the mixture is smooth and uniform.
3. Assemble casserole: Spread the prepared mixture evenly into the greased baking dish. Sprinkle the remaining cotija cheese evenly over the top to add a salty and tangy flavor layer.
4. Prepare topping: In a small bowl, combine crushed tortilla chips with the remaining ½ cup shredded Monterey Jack cheese. Distribute this mixture evenly over the top of the casserole to create a crunchy, cheesy crust.
5. Bake casserole: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes. Bake until the casserole is hot and bubbly, and the chip and cheese topping turns golden brown and crisp.
6. Garnish and serve: Let the casserole cool slightly before serving. Garnish with extra chopped fresh cilantro, lime wedges, and hot sauce as desired. Serve warm and enjoy this elevated twist on classic street corn flavors with chicken.

Notes

• Using rotisserie chicken helps save time, but you can also use freshly cooked shredded chicken.
• Frozen corn should be thawed and drained before use; canned corn should be rinsed and drained to avoid excess moisture.
• For a spicier kick, add additional chili powder or a dash of cayenne pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
• To make this dish gluten-free, ensure tortilla chips used are labeled gluten-free.

Keywords: street corn, chicken casserole, Mexican casserole, baked casserole, creamy casserole, tortilla chip topping, comfort food