Street Corn Chicken Casserole brings the bold, creamy flavors of Mexican elote (street corn) to your dinner table in an all-in-one, ultra-satisfying bake. Sweet corn kernels mingle with savory, tender chunks of chicken breast, all tossed with a tangy, smoky, and creamy sauce, layered with cheese, and finished with bright, zesty toppings.
Inspired by the classic street snack of grilled corn slathered in mayonnaise, cotija, lime, and chili, this casserole makes those flavors accessible for home cooks—no grill or summer weather required. The result is a cozy, crowd-pleasing casserole that’s both nostalgic and new, bursting with flavor and guaranteed to spice up your weeknight dinner rotation.
Why You’ll Love It
This casserole is craveable comfort with a twist. Each forkful combines juicy chicken, crunchy-sweet corn, gooey melted cheese, and a kick of chili and lime that cuts the richness. The creamy sauce (with both sour cream and mayo) binds everything together, while the lime, cilantro, and cotija crumbles bring freshness and tang. It’s comforting, filling, and vibrant all at once.
The recipe is easy to assemble ahead, customizable for spice level or cheese preference, and a brilliant way to stretch a few chicken breasts into a meal that feeds a (hungry) crowd.
Key Ingredients
- 2 large chicken breasts (about 1.5 lbs) or 3 cups cooked, shredded or diced chicken
- 4 cups fresh, canned, or frozen corn kernels (thawed and drained if using frozen/canned)
- 1 large red bell pepper, diced
- 3–4 green onions, thinly sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (plus extra for topping)
- 2 cups shredded Monterey Jack or pepper jack cheese, divided
- 1–2 jalapeños, seeded and minced (optional for heat)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Zest and juice of 1 lime
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup chopped fresh cilantro (divided)
- 1 tablespoon olive oil (if cooking chicken fresh)
- Optional toppings: more cilantro, cotija, pickled jalapeños, tortilla strips, hot sauce, extra lime wedges
Preparation
If starting with raw chicken, bake or sear with a little olive oil, salt, pepper, and chili powder until cooked through; cool and chop or shred. If using rotisserie or leftover chicken, simply dice or shred.
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large bowl, mix corn, bell pepper, green onions, jalapeño, half the cotija, and half the Monterey Jack cheese. Stir in the chicken and sprinkle with paprika, chili powder, garlic powder, lime zest, salt, and pepper.
In a separate bowl, whisk together mayo, sour cream, lime juice, and half the chopped cilantro. Pour this mixture over the chicken and corn and fold gently to combine.
Spread evenly in the baking dish. Top with remaining Monterey Jack and extra cotija if desired. Bake uncovered for 25–30 minutes, until bubbly and hot.
Let rest a few minutes, then garnish with the rest of the cilantro, more cotija cheese, and your favorite toppings. Serve hot, with tortilla chips or rice, or enjoy as a main dish with a crisp salad.
Technique, Tips & Tricks
For the boldest flavor, use a combination of fresh and fire-roasted corn, and char your corn kernels in a skillet or under a broiler for a few minutes. Don’t skip the lime—its tartness is key to balancing the richness of the sauce.
Mix the creamy sauce in a separate bowl before folding into the chicken and corn to get an even coating. Monterey Jack melts smoothly, but feel free to use cheddar, mozzarella, or a Mexican cheese blend.
If you’re sensitive to spice, start with less jalapeño or omit entirely; hot sauce can always be served on the side. For extra color and sweetness, try adding diced cherry tomatoes or black beans to the casserole base.
Let the casserole rest before serving to let the sauce thicken and make it easier to slice or scoop.
Substitutions and Variations
- For a lighter version, use Greek yogurt instead of sour cream and light mayo.
- Use rotisserie chicken, leftover taco meat, or even cooked ground turkey for a protein swap.
- Plant-based? Use black beans or chickpeas, vegan mayo/sour cream, and dairy-free cheese.
- Try crumbled feta in place of cotija if unavailable.
- For extra heat, add canned green chilies, more jalapeño, or a shake of chipotle powder.
- Swap part of the corn for roasted poblanos or zucchini for more veggies.
- To stretch the casserole further (or make it a “dip”), fold in a cup of cooked rice, quinoa, or even small pasta shells.
Serving Suggestions
Serve generous portions with a side of seasoned rice (cilantro-lime rice is perfect), and offer lime wedges or salsa for extra zip. Top with crunchy tortilla strips or chips for added texture. A crisp green salad or tangy cucumber slaw is the perfect fresh balance to the creamy, cheesy casserole.
Prepare small ramekins for individual servings or a party potluck, and set out hot sauce, pickled onions, and extra cheese for self-serve toppings. For a hearty family meal, pair with beans or elote-style roasted vegetables and a pitcher of iced tea or agua fresca.
Leftovers are perfect tucked into tortillas for quick tacos, scooped over nachos, or stirred into soups for a creamy, spicy kick.
Story & Origins
Mexican street corn, or elote, is a beloved snack throughout Mexico: grilled corn on the cob is slathered with mayonnaise, butter, chili, cheese, lime, and cilantro, then handed out hot and messy by street vendors. This craveable umami, creamy, tangy, and spicy flavor combo swept through North America and inspired countless “elote” reinterpretations—from dips to salads to tacos.
The casserole adaptation is a modern American kitchen innovation, designed for ease, cold-weather cravings, and a family-size, weeknight-friendly take. The method updates tradition while staying true to the irresistible, all-in flavor that makes street corn so addictive and, frankly, joyful.
Nutrition Notes
This casserole provides protein from chicken, fiber and vitamins from corn and bell pepper, and calcium from cheese. Lighten it up by using reduced-fat or nonfat dairy, less cheese, and extra vegetables. For more fiber, swap in black beans, use brown rice for serving, or increase bell pepper and tomato.
The dish is naturally gluten-free, but check your sour cream and cheese labels to be sure. Plant-based swaps for the chicken, cheese, and sauce can easily adapt it for vegetarian or vegan diets.
Watch sodium by using low-salt cheese, limiting added salt, and sticking to fresh corn over canned.
Flavors & Pairings
Street Corn Chicken Casserole loves bright, crunchy, and tangy accompaniments: top with fresh salsa, sliced avocado, or pickled jalapeños. Pair with simple sauteed greens, cucumber salad, or a crisp coleslaw to cut through the creaminess.
For beverages, consider a citrusy margarita, a glass of horchata, or just sparkling lime water. Chips, toastadas, or warm tortillas are perfect for scooping, dunking, or wrapping.
Finish the meal with a light dessert—maybe fresh fruit, churros, or tangy lime bars.
Frequently Asked Questions
Can I make it ahead?
Absolutely. Assemble, cover, and chill up to 24 hours in advance, then bake as directed (add 5–10 minutes if baking straight from the fridge).
Is it freezer friendly?
Yes—cool completely and freeze in portions; thaw overnight and reheat in the oven until hot.
Can I use leftover chicken?
Yes—rotisserie, grilled, or roast chicken work perfectly; just dice and fold it in at the assembly step.
Is it spicy?
As spicy as you like—control with the amount of chili, jalapeño, and hot sauce. Serve extra on the side for heat seekers.
What if I can’t find cotija?
Feta is a great substitute, or add a little Parmesan and a squeeze of lime.
How do I keep leftovers?
Store in airtight containers in the fridge for up to 4 days; reheat covered at 350°F.
Final Thoughts
Street Corn Chicken Casserole is Mexican street food reimagined—perfect for family suppers, potlucks, or making any night feel festive. Big flavor, easy assembly, and comfort in every bite make this casserole a new household favorite.
