Print

Street Corn Chicken Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 70 reviews

This Street Corn Chicken Casserole combines the creamy, tangy flavors of classic Mexican street corn with tender shredded chicken, melted cheeses, and a hint of smoky spices. Perfect as a comforting, hearty main dish, it brings vibrant flavors and a creamy texture to the table, ideal for family dinners or gatherings.

Ingredients

Scale

Dairy & Sauces

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 4 oz cream cheese, softened
  • 1½ cups shredded cheddar or Mexican blend cheese, divided
  • ½ cup crumbled cotija cheese (or feta)

Protein

  • 2–3 cups cooked shredded chicken

Vegetables & Others

  • 2 cups corn (frozen, canned, or roasted; drained if canned)
  • 1 (4 oz) can diced green chiles
  • ¼ cup chopped fresh cilantro (optional)
  • Juice of 1 lime

Spices

  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole evenly.
  2. Prepare the creamy base: In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese. Mix thoroughly until the mixture is smooth and creamy to form the base of the casserole.
  3. Mix in the chicken and vegetables: Add the shredded cooked chicken, corn, diced green chiles, and half of the shredded cheddar or Mexican blend cheese into the creamy mixture. Stir in the chili powder, smoked paprika, garlic powder, lime juice, and salt and pepper to taste. Fold in the chopped cilantro if using, ensuring everything is well incorporated.
  4. Assemble the casserole: Transfer the mixture into a greased 9×13 inch casserole dish. Spread it evenly and sprinkle the remaining shredded cheddar or Mexican blend cheese and cotija cheese evenly on top for a delicious cheese crust.
  5. Bake to perfection: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
  6. Rest and serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. This allows the flavors to settle and makes it easier to serve.

Notes

  • You can use frozen, canned, or fresh roasted corn depending on availability; just ensure it’s drained properly to avoid excess moisture.
  • Adjust the amount of chili powder and smoked paprika to customize the heat and smokiness to your preference.
  • For added texture, sprinkle crushed tortilla chips on top before baking.
  • This casserole pairs well with a fresh green salad or rice for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.

Find it online: https://amandafood.com/street-corn-chicken-casserole-recipe/