Street Corn Chicken Casserole

This Street Corn Chicken Casserole blends the bold, creamy flavors of elote with tender shredded chicken in a comforting, crowd-pleasing baked dish. I love how the combination of corn, cream cheese, Monterey Jack, and crumbled cotija transforms into a golden, bubbling casserole that’s crunchy on top and irresistibly creamy inside. It’s easy to throw together and perfect for a casual weeknight dinner or festive gathering.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s quick, satisfying, and absolutely packed with flavor. The casserole captures the essence of Mexican street corn with layers of spice, cheese, and lime, all balanced by a creamy base. I like how customizable it is—from heat level to toppings—and that it only needs one dish, making cleanup simple. It’s also a great use for leftover or rotisserie chicken, which I almost always have on hand.

Ingredients

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

Casserole Base

• 2 cups cooked, shredded chicken (rotisserie works great)
• 4 cups corn kernels (fresh, frozen, or canned and drained)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled cotija cheese (or substitute with feta)
• ¼ cup chopped fresh cilantro
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of 1 lime
• Salt and black pepper, to taste

Topping

• 1 cup crushed tortilla chips
• ½ cup shredded Monterey Jack cheese

Optional Garnishes

• Extra chopped cilantro
• Lime wedges
• Hot sauce

Directions

I start by preheating the oven to 375°F and lightly greasing a 9×13-inch baking dish. In a large mixing bowl, I combine the shredded chicken, corn, softened cream cheese, sour cream, and mayonnaise. I stir in the Monterey Jack, half the cotija, chopped cilantro, spices, lime juice, and season it with salt and pepper.

Once everything is mixed well, I spread the mixture evenly in the prepared dish and sprinkle the remaining cotija cheese on top. In a separate bowl, I toss together the crushed tortilla chips and remaining Monterey Jack cheese, then scatter that over the casserole.

I bake it uncovered for 25–30 minutes, until it’s hot and bubbling, with a golden brown topping. After a short rest, I serve it warm, garnished with fresh cilantro, lime wedges, and hot sauce so everyone can dress their portion just the way they like.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I’ve swapped the chicken for black beans and diced bell peppers for a vegetarian twist, or used a spicier Mexican blend cheese for more kick. When I want extra heat, I mix in diced jalapeños or a dash of hot sauce into the filling. If I’m short on tortilla chips, crushed cornflakes or crispy onions work surprisingly well for the topping.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I prefer the oven—covered at 325°F for about 20 minutes to keep the topping crispy. For freezing, I assemble the casserole without the topping, wrap tightly, and freeze for up to 3 months. I thaw overnight in the fridge, add the chip topping, and bake as directed, adding about 15 extra minutes if needed.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, I use canned corn when fresh isn’t available. I make sure to drain it well to avoid excess moisture in the casserole.

What kind of cheese works best?

I usually use Monterey Jack because it melts smoothly, but Mexican blend cheese works well too. Cotija or feta adds a nice salty punch on top.

How can I make it spicier?

I add diced jalapeños to the base, increase the chili powder, or finish with a generous drizzle of hot sauce before serving.

Can this be made ahead of time?

Definitely. I often assemble the base a day ahead and refrigerate it. I add the topping just before baking for the best texture.

Is rotisserie chicken necessary?

Not at all. I use any cooked, shredded chicken I have on hand. Rotisserie adds great flavor, but leftover roast or grilled chicken works just as well.

Conclusion

This Street Corn Chicken Casserole is a creamy, spicy, cheesy delight that turns everyday ingredients into something truly crave-worthy. I love how it captures all the flavor of Mexican street corn in an easy-to-make, family-style dish. Whether I’m feeding a crowd or meal prepping for the week, this recipe always delivers big flavor with minimal effort.

Print