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Street Corn Chicken Casserole
Caroline

Street Corn Chicken Casserole

This Street Corn Chicken Casserole transforms classic Mexican street corn flavors into a creamy, cheesy, hearty bake. Loaded with shredded chicken, corn, chiles, and bold seasonings, it’s an easy weeknight dinner with irresistible flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Mexican-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 8 oz cream cheese, softened
  • 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
  • 1/2 cup crumbled cotija cheese (or feta)
  • 2-3 cups shredded cooked chicken
  • 2 cups corn (fresh, frozen, or canned)
  • 1 can diced green chiles (4 oz)
  • 1/4 cup chopped cilantro (optional)
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 1 lime, juiced

Equipment

  • large mixing bowl
  • spatula or mixing spoon
  • baking dish
  • measuring cups and spoons
  • oven mitts

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Mix mayonnaise, sour cream, and softened cream cheese in a large bowl until smooth.
  3. Add shredded chicken and corn, stirring to coat evenly.
  4. Mix in 1 cup shredded cheese, cotija, diced green chiles, chili powder, smoked paprika, garlic powder, salt, pepper, and lime juice. Fold in cilantro if desired.
  5. Transfer mixture to a greased casserole dish and spread evenly.
  6. Sprinkle remaining shredded cheese over the top.
  7. Bake for 25–30 minutes, or until bubbly and lightly browned.
  8. Let rest for a few minutes before serving.

Notes

Substitute feta for cotija if needed. Add jalapeños or hot sauce for more heat. Broil briefly at the end for a golden top. Leftovers store well for up to 3 days.