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Street Corn Chicken Casserole

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This Street Corn Chicken Casserole is a bold and creamy dinner recipe that combines shredded chicken, sweet corn, cream cheese, and Mexican-inspired spices. Topped with crispy tortilla chips and cotija cheese, it’s everything you love about elote in cozy, casserole form.

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie recommended)
  • 4 cups corn kernels (fresh, frozen, or canned and drained)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • ½ cup crumbled cotija cheese (or feta)
  • ¼ cup chopped fresh cilantro
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 cup crushed tortilla chips
  • ½ cup shredded Monterey Jack cheese (for topping)
  • Optional: Extra chopped cilantro, lime wedges, hot sauce (for garnish)

Instructions

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, corn, cream cheese, sour cream, mayonnaise, Monterey Jack, half the cotija, cilantro, chili powder, garlic powder, cumin, lime juice, salt, and pepper.
  3. Spread mixture into the prepared baking dish and sprinkle with remaining cotija.
  4. Mix tortilla chips and remaining Monterey Jack in a separate bowl, then sprinkle over the casserole.
  5. Bake uncovered for 25–30 minutes, until bubbly and golden on top.
  6. Let rest briefly, then garnish with extra cilantro, lime wedges, or hot sauce if desired, and serve.

Notes

  • Make it vegetarian by swapping chicken for black beans and bell peppers.
  • Add jalapeños or hot sauce for extra heat.
  • Substitute Mexican blend cheese or crispy onions/cornflakes for topping if needed.
  • Assemble ahead and refrigerate; add topping just before baking.

Nutrition

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