Mexican Street Corn Casserole with Chicken

This Mexican Street Corn Casserole takes everything I love about elote—sweet corn, creamy sauce, Cotija cheese, spice, and lime—and turns it into a hearty, protein-packed dinner. I started with the idea of fresh street corn and layered in chicken and Greek yogurt to give it substance and richness. The result? A creamy, flavorful dish that comes together in just 5 minutes of prep and shines whether I’m feeding a weeknight crowd or bringing something special to a summer potluck.

Why You’ll Love This Recipe

• Inspired by Elote – All the creamy, tangy, cheesy street corn flavors in a dinner-worthy form
• Protein-packed – With Greek yogurt and chicken, it’s satisfying and balanced
• Quick prep – Just 5 minutes of mixing, then it’s in the oven
• Perfect for gatherings – Feeds a crowd and looks gorgeous on the table
• Make-ahead friendly – Assemble ahead and bake when ready

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup whole Greek yogurt or sour cream
• ⅓ cup mayonnaise
• 1 ½ teaspoons chili powder, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 3 cups corn (fresh or defrosted frozen)
• 3 cups cooked chicken, diced or shredded
• 8 ounces Cotija cheese, crumbled and divided
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice (to add at the end)

Directions

Step 1: Prep the Oven

I preheat my oven to 375°F so it’s ready to go as soon as the casserole is assembled.

Step 2: Mix the Base

In a large mixing bowl, I whisk together the Greek yogurt, mayonnaise, 1 teaspoon of chili powder, garlic powder, and salt until smooth and creamy.

Step 3: Combine Chicken and Corn

Next, I stir in the corn, cooked chicken, and ⅔ of the crumbled Cotija cheese, mixing until everything’s evenly coated.

Step 4: Assemble the Casserole

I spray a 9×13-inch baking dish with non-stick spray, then spread the mixture in an even layer. On top, I sprinkle the remaining Cotija cheese and ½ teaspoon of chili powder for that signature street corn look.

Step 5: Bake

I cover the dish and bake for 30 minutes. Then I uncover it and bake for another 10–15 minutes until bubbly and golden brown.

Step 6: Finish and Serve

After letting the casserole cool for about 10 minutes, I squeeze fresh lime juice over the top and garnish with chopped cilantro for a final burst of brightness.

Servings and Timing

• Servings: 10
• Prep time: 5 minutes
• Cook time: 40 minutes
• Total time: 45 minutes

Variations

• Vegetarian Version: Omit the chicken and add 1 can of drained black beans or sautéed zucchini
• Spicy Kick: Stir in diced jalapeños or a pinch of cayenne
• Cheese Swap: Use crumbled feta or ricotta salata if Cotija isn’t available
• Taco Casserole Style: Add a layer of crushed tortilla chips on top for crunch

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Freezer: Freeze unbaked casserole using fresh corn only. Cover tightly and freeze for up to 3 months
• Reheat: From frozen, bake covered at 375°F for an extra 10 minutes, or until hot in the center

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, but I make sure to drain it very well to avoid excess liquid in the casserole.

What can I use instead of Cotija cheese?

Feta is a good substitute, though it’s tangier. I also sometimes use ricotta salata or queso fresco.

Can I make this casserole ahead of time?

Absolutely. I often assemble it the night before and bake it fresh the next day.

Is it better with Greek yogurt or sour cream?

Both work well! Greek yogurt adds protein and a slight tang, while sour cream brings more richness. I go with what I have on hand.

Can I double the recipe for a larger group?

Yes! Just use two 9×13-inch pans or a deeper dish and adjust baking time slightly if needed.

Conclusion

This Mexican Street Corn Casserole with chicken is one of those easy dinners that always surprises people. It’s creamy, flavorful, and filled with that fresh, lime-spiked elote flair I can’t get enough of. I love how it’s both indulgent and balanced, and the fact that I can throw it together in minutes just seals the deal. Whether I serve it as a main course or a crowd-pleasing side, it’s always a hit on the table.

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