Print

Mexican Street Corn Casserole with Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Street Corn Casserole with Chicken turns classic elote into a hearty, protein-packed dinner! Made with sweet corn, chicken, Cotija cheese, and a creamy chili-lime sauce, it’s quick to prep, perfect for potlucks, and bursting with bold, comforting flavor.

Ingredients

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

Instructions

  1. Preheat oven to 375°F.
  2. In a large bowl, whisk together yogurt, mayo, 1 tsp chili powder, garlic powder, and salt until smooth.
  3. Stir in corn, chicken, and ⅔ of the Cotija cheese.
  4. Spread mixture into a greased 9×13-inch baking dish. Top with remaining Cotija and ½ tsp chili powder.
  5. Cover and bake for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
  6. Let cool for 10 minutes. Add lime juice and garnish with cilantro.

Notes

  • Use feta or queso fresco if Cotija isn’t available.
  • For more spice, add jalapeños or cayenne.
  • Can be made ahead and refrigerated until ready to bake.
  • Omit chicken for a vegetarian version (add black beans instead).
  • Freezes best when using fresh corn.

Nutrition

Find it online: https://recipesbyliza.com/mexican-street-corn-casserole-with-chicken/