Street Corn Chicken Casserole

Looking for a dish that captures the flavor punch of Mexican street corn in a hearty, easy-to-make casserole? This Street Corn Chicken Casserole is your answer. Creamy, zesty, and full of texture, it’s the ultimate comfort food with a twist. Whether you’re feeding a family or hosting friends, this recipe delivers big flavor with minimal effort.

What Makes It Amazing

• Vibrant & Flavorful – Bursting with chili, lime, cilantro, and cotija, every bite brings street-style corn to life.
• Ultra Creamy – A blend of sour cream, cream cheese, and melted cheese gives the perfect comforting texture.
• Protein-Rich – Shredded chicken turns this into a one-dish meal that’s both filling and satisfying.
• Flexible & Adaptable – You can dial up the heat, toss in extra veggies, or switch out the protein to match your mood.
• Make-Ahead Friendly – Prep it in advance, stash it in the fridge, and pop it in the oven when you’re ready to impress.

Ingredients You’ll Need (Serves 6–8)

For the Casserole Base:

• 2 cups cooked chicken, shredded (rotisserie works perfectly)
• 4 cups corn kernels (fresh, canned, or frozen all work)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayo
• 1 cup shredded Monterey Jack (or Mexican cheese blend)
• 1/2 cup crumbled cotija cheese (feta if unavailable)
• 1/4 cup chopped cilantro
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Juice of one lime
• Salt & black pepper, to taste

For the Crunchy Topping:

• 1 cup crushed tortilla chips
• 1/2 cup shredded Monterey Jack cheese

Optional Garnishes:

• Lime wedges, extra cilantro, or your favorite hot sauce

How to Make It

Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish.

Step 2: Mix the Filling
In a large mixing bowl, stir together the chicken, corn, cream cheese, sour cream, mayo, cheese, cotija, cilantro, lime juice, and all seasonings until you get a smooth, flavorful mixture.

Step 3: Assemble It
Spread the mixture evenly in your prepared baking dish. Sprinkle the remaining cotija over the top for that signature tang.

Step 4: Add Crunch
Mix your crushed tortilla chips and extra shredded cheese, then layer it over the top for a golden, crunchy finish.

Step 5: Bake to Perfection
Bake for 25–30 minutes until everything is hot and bubbly and the top is beautifully crisp.

Step 6: Serve & Garnish
Let it cool slightly before topping with extra cilantro or a squeeze of lime. Serve hot and enjoy the flavor explosion!

Recipe Tips & Tricks

• Use Grilled Corn: Want more depth? Char the corn in a skillet or on the grill before mixing it in.
• Gentle Mixing: Don’t overwork the mixture or the chicken will get mushy.
• Leftovers: Keeps well in the fridge for up to 3 days. Reheat in the oven for best texture.

Ways to Customize

• Crank Up the Heat: Toss in diced jalapeños, crushed red pepper, or cayenne for a spicier kick.
• Add Veggies: Bell peppers, black beans, or green onions mix in easily for a veggie boost.
• Switch the Protein: Sub in shredded turkey or cooked ground beef for a new twist.
• Cheese It Up: Add pepper jack for a spicy melt or more cotija for extra saltiness.
• Go Gluten-Free: Just use GF tortilla chips and double-check your cheese and seasonings.

Perfect Pairings

• Side Dish: Serve it with Mexican rice, refried beans, or a fresh avocado salad.
• Brunch-Ready: Top it with a fried egg and call it breakfast!
• Entertaining: Slice into squares and serve with margaritas for the ultimate party food.

Final Bite

Creamy, tangy, spicy, and crunchy—this casserole really has it all. It’s a fun spin on classic comfort food, delivering familiar street corn flavor in a warm, baked format that’s as easy to prep as it is to love. Great for family dinners, potlucks, or cozy nights in, this recipe is one you’ll come back to again and again.