Name: Street Corn Chicken Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: ½ cup mayonnaise; ½ cup sour cream; 4 oz cream cheese, softened; 2–3 cups cooked shredded chicken; 2 cups corn (frozen, canned, or roasted; drained if canned); 1 (4 oz) can diced green chiles; 1½ cups shredded cheddar or Mexican blend cheese, divided; ½ cup crumbled cotija cheese (or feta); ¼ cup chopped fresh cilantro (optional); ½ tsp chili powder; ½ tsp smoked paprika; ½ tsp garlic powder; Salt and pepper to taste; Juice of 1 lime

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If you love the tangy, smoky flavors of Mexican street corn but want something heartier and perfect for dinner, this Street Corn Chicken Casserole Recipe is going to be your new go-to. It combines all those classic street corn ingredients—creamy mayo, chili powder, zesty lime juice—with tender shredded chicken and gooey melted cheese. Honestly, it’s like your favorite street food got upgraded into a comforting casserole that feeds the whole family.

I’ve made this dish more times than I can count, especially when I want something quick but special to serve on a busy weeknight. The best part? It’s super forgiving, so you don’t have to stress about exact measurements or fancy ingredients. Plus, it leftovers beautifully, making it an ideal “make ahead” dinner that tastes just as good warmed up the next day.

Ingredients You’ll Need

These ingredients work together to capture that unmistakable street corn flavor while adding protein and melty cheese for a satisfying casserole. A few tips: opting for fresh or roasted corn can add depth, and using cotija cheese really brings that authentic tang.

Mayonnaise: Provides creaminess and tang; don’t skip it, as it’s key to that classic street corn texture.
Sour cream: Adds brightness and balances the richness from the mayo and cheese.
Cream cheese: Softens the texture and creates a luscious base for the casserole.
Cooked shredded chicken: Use leftover rotisserie or baked chicken; it makes this dish quick and easy.
Corn (frozen, canned, or roasted): Roasted corn adds sweetness and a bit of smokiness, but frozen or canned work well too—just drain well.
Shredded cheddar or Mexican blend cheese: Melts beautifully for that gooey, cheesy goodness.
Cotija cheese (or feta): A tangy, crumbly cheese that finishes off the dish with authentic street corn flavor.
Diced green chiles: Adds a mild heat and a touch of green freshness.
Fresh cilantro (optional): Provides a fresh herbal note, but feel free to skip if you’re not a fan.
Chili powder, smoked paprika, garlic powder: These spices bring warmth and depth—don’t skimp here!
Salt and pepper: Essential for bringing all the flavors together.
Juice of 1 lime: The lime juice brightens the whole casserole, cutting through the richness.

Variations

I love tweaking this casserole depending on what I have on hand or who I’m feeding. It’s so adaptable—once you’ve got the basics down, feel free to get creative to make it your own.

Vegetarian version: Swap chicken for extra corn, black beans, or sautéed zucchini for a delicious meatless option.
Spice it up: Add a diced jalapeño or a dash of cayenne if you like things hotter—I always sneak in extra heat when I can.
Cheese swaps: Try pepper jack or queso fresco for different flavor profiles that keep things interesting.
Make it a taco bake: Add some cooked rice and wrap the casserole filling in tortillas for handheld fun.

How to Make Street Corn Chicken Casserole Recipe

Step 1: Mix the Creamy Base

Start by combining mayonnaise, sour cream, and softened cream cheese in a large bowl. I like to use a hand mixer here to get everything smooth and creamy—it makes spreading much easier later. Once it’s nice and smooth, add in the chili powder, smoked paprika, garlic powder, lime juice, and salt and pepper to taste. This is where the flavor magic begins!

Step 2: Add Chicken and Corn

Fold in your shredded chicken, corn, diced green chiles, and half of the shredded cheese. Be gentle when folding so you don’t mash the corn, but make sure everything is evenly coated with that creamy mixture. It already smells amazing at this point—I often sneak a little taste (don’t worry, no one’s judging!).

Step 3: Bake Until Bubbly

Pour your mixture into a greased casserole dish, then sprinkle the remaining shredded cheese over the top along with the crumbled cotija. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until bubbly and golden on top. Keep an eye out for those melty edges—that’s when you know it’s ready.

How to Serve Street Corn Chicken Casserole Recipe

Street Corn Chicken Casserole Recipe - Recipe Image

Garnishes

I love finishing this casserole with a sprinkle of fresh cilantro and an extra squeeze of lime for brightness. If you’re feeling fancy, a little drizzle of chipotle mayo or a few slices of avocado bring a lovely creaminess and smoky contrast.

Side Dishes

This dish pairs perfectly with a crisp green salad or simple Mexican rice to round out the meal. On busy nights, I’ll serve it alongside some warm tortillas to scoop it up like a dip—totally hits the spot!

Creative Ways to Present

For a party, I sometimes bake the casserole in mini ramekins so everyone gets their own portion. Plus, topping with a bit of grilled corn kernels on top adds a fun roasted crunch and looks super festive. It’s a crowd-pleaser and makes your table setup look special without any extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually eat them within 3 days. The flavors actually develop even more after sitting, so it’s just as tasty the next day, if not better!

Freezing

This casserole freezes nicely, making it great for batch cooking. Just freeze in a sealed container before baking, then thaw overnight in the fridge the day before you plan to serve. Bake as usual, keeping an extra 10-15 minutes in mind for cooking time.

Reheating

Reheating in the oven is my go-to method to keep the top from getting soggy. Cover with foil at first to warm through, then remove foil at the end to revive that melty, golden finish. Microwave works fine too but can make the casserole a little watery.

FAQs

Can I use fresh corn for the Street Corn Chicken Casserole Recipe?

Absolutely! Fresh corn adds sweetness and the best texture. Just roast or grill the corn first to bring out the flavor, then cut the kernels off the cob and add them to the casserole mix. It’s well worth the extra step for that fresh taste!
Is this Street Corn Chicken Casserole Recipe spicy?

The recipe has a mild kick from the chili powder and green chiles, but it’s generally not too spicy. If you prefer more heat, adding jalapeños or a pinch of cayenne can easily adjust the spice level to your liking.
Can I make this casserole ahead of time?

Yes! You can assemble the casserole a day ahead, keep it covered in the fridge, and bake it when you’re ready. This makes it super convenient for busy evenings or entertaining guests.
What type of cheese works best in this recipe?

A shredded cheddar or Mexican cheese blend works best for melting, while cotija cheese is perfect for topping and adds authentic flavor. If you can’t find cotija, feta is a great substitute.

Final Thoughts

This Street Corn Chicken Casserole Recipe has become one of my favorite comfort foods to whip up when I want something flavorful yet fuss-free. It’s a wonderful way to bring the joy of street corn indoors, combined with protein and cheese to make a satisfying dinner. I genuinely hope you give it a try—it might just become your next weeknight staple or party pleaser, like it did for me!