Street Corn Chicken Casserole Recipe
Introduction
Street Corn Chicken Casserole is a flavorful, creamy dish that combines the bold tastes of Mexican street corn with tender shredded chicken. Perfect for a hearty dinner, this casserole is easy to assemble and baked to a golden finish.
Ingredients
- 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)
- 2–3 cups cooked shredded chicken
- 2 cups corn (frozen, canned, or roasted; drained if canned)
- 1 (4 oz) can diced green chiles
- 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
Instructions
- Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese until smooth and well blended.
- Step 3: Stir in the cooked shredded chicken and corn to evenly incorporate the main ingredients.
- Step 4: Add 1 cup of shredded cheddar or Mexican blend cheese, crumbled cotija cheese, diced green chiles, chili powder, smoked paprika, garlic powder, salt, pepper, and lime juice. Fold in chopped fresh cilantro if using.
- Step 5: Pour the mixture into a greased casserole dish, smoothing the top for even cooking.
- Step 6: Sprinkle the remaining ½ cup to ½½ cups of shredded cheese over the top to create a golden crust.
- Step 7: Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Step 8: Remove from the oven and let it cool slightly before serving to help it set for easier portioning.
Tips & Variations
- For extra smoky flavor, try grilling the corn before adding it to the casserole.
- Substitute rotisserie chicken to save time without sacrificing flavor.
- Mix in jalapeños if you prefer a spicier dish.
- Use Greek yogurt instead of sour cream for a lighter option.
- Add a squeeze of fresh lime juice right before serving for a vibrant finish.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.
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 up to the baking step, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What if I don’t have cotija cheese?
Feta is a great substitute for cotija cheese, providing a similar salty and tangy flavor. You can also omit it and add extra shredded cheese if preferred.
Print
Street Corn Chicken Casserole Recipe
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
A creamy and flavorful Street Corn Chicken Casserole that combines tender shredded chicken, sweet corn, tangy cheeses, and bold seasonings baked to golden perfection. This comforting dish brings the vibrant taste of Mexican street corn into a hearty baked casserole, perfect for family dinners or casual gatherings.
Ingredients
Creamy Base
- ½ cup mayonnaise
- ½ cup sour cream
- 4 oz cream cheese, softened
Cheeses
- 1½ cups shredded cheddar or Mexican blend cheese, divided
- ½ cup crumbled cotija cheese (or feta)
Main Ingredients
- 2–3 cups cooked shredded chicken
- 2 cups corn (frozen, canned, or roasted; drained if canned)
- 1 (4 oz) can diced green chiles
- ¼ cup chopped fresh cilantro (optional)
Seasonings
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking of the casserole.
- Mix Creamy Base: In a large mixing bowl, combine mayonnaise, sour cream, and softened cream cheese. Mix until the mixture is smooth and well blended, forming a rich and creamy base.
- Add Chicken and Corn: Stir the cooked shredded chicken and corn into the creamy base until evenly incorporated.
- Incorporate Seasonings and Cheese: Add 1 cup of shredded cheddar or Mexican blend cheese, crumbled cotija cheese, diced green chiles, chili powder, smoked paprika, garlic powder, salt, pepper, and lime juice to the mixture. Fold in chopped cilantro if using, mixing gently to distribute all flavors.
- Transfer to Baking Dish: Pour the mixture into a greased casserole dish, spreading it evenly and smoothing the top for uniform baking.
- Top with Remaining Cheese: Sprinkle the remaining ½ cup to ½½ cups of shredded cheese evenly over the top to create a golden, bubbly crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is bubbly and golden brown.
- Serve: Remove from oven and allow the casserole to cool slightly before serving to help it set and make portioning easier.
Notes
- You can use fresh, frozen, or canned corn for this recipe, just ensure it is well drained if canned.
- Substitute cotija cheese with feta if cotija is not available.
- Adjust the amount of chili powder and smoked paprika to control the spiciness according to your preference.
- Shredded chicken can be prepared ahead using leftovers, rotisserie chicken, or freshly cooked chicken breasts.
- For a crispier top, broil the casserole for the last 2-3 minutes, watching closely to avoid burning.
- Add jalapeños or hot sauce for extra heat if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Keywords: Street Corn Casserole, Chicken Casserole, Mexican Casserole, Cheesy Chicken Bake, Corn and Chicken Recipe
