- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chili powder (adjust for heat preference)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 lime, zested and juiced
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- Extra cotija cheese
- Chopped green onions
- Sliced jalapeños
- Hot sauce or salsa
- Tortilla chips (for crunch)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish or casserole dish with cooking spray.
2. Mix the Ingredients
- In a large mixing bowl, combine the shredded chicken, corn, sour cream, mayonnaise, 1 cup of shredded cheese, chili powder, garlic powder, smoked paprika, lime zest, and lime juice.
- Stir in half of the crumbled cotija cheese and chopped cilantro. Season with salt and pepper to taste.
3. Assemble the Casserole
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining shredded cheese on top for a gooey, golden finish.
4. Bake Until Bubbly
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly, and the cheese on top is melted and lightly browned.
- For extra browning, broil for 2–3 minutes at the end of baking (watch closely to avoid burning).
5. Garnish & Serve
- Remove the casserole from the oven and let it cool slightly.
- Sprinkle the remaining cotija cheese, chopped cilantro, and optional toppings like green onions or jalapeños over the top.
- Serve warm with tortilla chips, salsa, or a dollop of sour cream on the side.
Tips for Success
- Use Fresh Corn: If you have fresh ears of corn, grill or roast them for added smokiness before cutting off the kernels.
- Add Heat: Include diced jalapeños, red pepper flakes, or a dash of hot sauce for extra spice.
- Make It Vegetarian: Swap the chicken for black beans, roasted veggies, or sautéed mushrooms.
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days or freeze portions for longer storage.
- Double the Recipe: This casserole is perfect for feeding a crowd—simply double the ingredients and use a larger baking dish.
Why This Recipe Works
This Street Corn Chicken Casserole takes the beloved flavors of elote—creamy, cheesy, tangy, and slightly spicy—and transforms them into a comforting, bakeable dish. The combination of shredded chicken, sweet corn, and melty cheese creates a satisfying base, while the zesty lime, chili powder, and cotija cheese add layers of flavor that keep every bite exciting. Whether served as a main course or a side dish, this casserole proves that simple ingredients can create extraordinary meals.
Conclusion: A Crowd-Pleasing Dish That’s Big on Flavor
Whether you’re hosting a family dinner, bringing a dish to a potluck, or just craving something indulgent yet wholesome, this Street Corn Chicken Casserole is sure to impress. Its vibrant flavors, creamy textures, and ease of preparation make it a standout dish that’s as versatile as it is delicious. Plus, its adaptability means you can tweak it to suit any occasion or taste preference.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this casserole might just inspire others to try it too! 🌽✨