Street Corn Chicken Casserole

There’s something instantly comforting about the aroma of sweet corn, toasted cheese, and warm spices bubbling together — this Street Corn Chicken Casserole captures that feeling in every spoonful. Imagine the bright lime tang cutting through creamy, savory layers while crunchy tortilla-chip topping gives a satisfying contrast to the silky interior. It’s the kind of dish that smells like home the moment it comes out of the oven and invites smiling faces to the table.

This casserole works equally well as a cozy weeknight dinner, a hearty contribution to a potluck, or the star of a game-day spread. If you love the flavors of elote but want something with less hands-on time and more heartiness, this is your winner — and if you’re curious how it differs from a bowl-style spin, see this take on a homemade street corn chicken bowl for a lighter, deconstructed option.

At a Glance

• Prep Time: 15 minutes (plus time to soften cream cheese)
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 8
• Difficulty Level: Easy — great for busy cooks or beginner bakers

Dietary Insights
The following nutritional breakdown is an estimate per serving (recipe yields about 8 servings). Values are approximations calculated from standard values in USDA FoodData Central and reflect common full-fat dairy and standard tortilla chips. Use lower-fat or reduced-sodium ingredients to alter totals.

Estimated nutrition per serving:

• Calories: ~530 kcal
• Protein: ~20 g
• Carbohydrates: ~24 g
• Fat: ~35 g
• Saturated Fat: ~15 g
• Fiber: ~2.5 g
• Sodium: ~780 mg

Notes:

• These are rough estimates intended to help plan meals and compare options; exact values will vary by brand and ingredient choices. For authoritative guidance on daily intake and dietary needs, consult resources such as the USDA FoodData Central and professional guidance from the Mayo Clinic or CDC.

Why You’ll Love It
This casserole hits several pleasure points:

• Flavor & Texture: Creamy, tangy, and slightly smoky with fresh lime and cilantro; the crunchy tortilla-chip topping delivers the delightful textural contrast that makes every bite exciting.
• Ease & Speed: Uses shredded cooked chicken (rotisserie is perfect) and pantry-friendly items so you can assemble quickly and bake while you prepare sides.
• Crowd-Pleaser: Comforting and bold without being fussy — it’s ideal for family dinners, potlucks, or casual gatherings.
• Seasonal Flexibility: Great year-round — use fresh summer corn or frozen kernels in winter and keep the same vibrant flavor profile.

Preparation Guide

Ingredients

• 2 cups cooked, shredded chicken (rotisserie preferred)
• 4 cups corn kernels (fresh, frozen, or drained canned)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• ½ cup crumbled cotija cheese (or feta as substitute)
• 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
• 1 cup crushed tortilla chips
• ½ cup shredded Monterey Jack cheese (for topping)
• Extra chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Hot sauce, optional

Optional ingredients and substitutions:

• Swap Greek yogurt for sour cream to increase protein and reduce fat.
• Use low-fat cream cheese and reduced-fat mayonnaise for a lighter version.
• Replace cotija with feta if unavailable.
• For a smoky boost, add 1–2 teaspoons chipotle in adobo (minced).
• Make it vegetarian by substituting shredded jackfruit or extra beans for chicken.

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a large bowl, thoroughly mix shredded chicken, corn, softened cream cheese, sour cream, mayonnaise, 1 cup Monterey Jack cheese, half of the cotija, chopped cilantro, chili powder, garlic powder, ground cumin, lime juice, salt, and pepper until smooth and uniform.
3. Evenly spread the mixture into the prepared baking dish. Sprinkle the remaining cotija cheese evenly over the top.
4. Combine crushed tortilla chips with the remaining ½ cup Monterey Jack cheese in a small bowl. Evenly distribute this mixture over the casserole.
5. Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
6. Allow to cool slightly, then garnish with additional chopped cilantro, lime wedges, and hot sauce as desired. Serve warm.

Practical tips:

• Soften cream cheese at room temperature for easier mixing; microwave in 10–15 second bursts if you’re short on time.
• Don’t overmix once the cheeses are added — stir just until uniform to keep the texture creamy.
• Check doneness by ensuring center is bubbling and topping is golden; if edges brown too quickly, tent loosely with foil.
• If using frozen corn, thaw and drain fully to avoid excess moisture.

Best Pairings

• Serve with cilantro-lime rice or warm tortillas for a full Tex-Mex meal.
• A crisp green salad or charred poblano slaw balances richness.
• For lighter eats, scoop onto romaine leaves or spoon over baked sweet potatoes.
• Pair with bright beverages: a citrusy iced tea, Mexican lager, or a margarita complements the lime and chili notes.
• For a family breakfast twist, serve leftover casserole alongside scrambled eggs or as a hearty filling for breakfast tacos — some cooks enjoy it next to a cup of coffee for a savory morning option.

Shelf Life & Storage

• Room temperature: Do not leave casserole at room temperature for more than 2 hours (per food safety guidelines).
• Refrigeration: Store in an airtight container for 3–4 days. Reheat individual portions in the microwave or reheat the whole dish at 350°F (175°C) until warmed through.
• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: creamy dairy textures may change slightly after freezing, but the casserole remains delicious.

Chef’s Advice

• Chicken choice: Rotisserie chicken adds great flavor and saves time; if using leftover chicken, remove any excess skin/fat for a cleaner result.
• Corn selection: Fresh-cut corn from the cob has the brightest flavor; frozen is a reliable year-round option. If canned, rinse and drain to remove excess sodium.
• Topping texture: Crush tortilla chips to medium-size pieces — too fine and they’ll become pasty; too large and they won’t form a cohesive crunchy layer.
• Cheese melting: Monterey Jack melts smoothly and gives a milky flavor; a blend with a sharper cheddar will add tang if preferred.
• Adjust seasoning: This recipe benefits from tasting before baking — adjust salt, lime, and chili to your palate (cheeses can add significant salt).

Creative Twists

• Vegetarian Black Bean Version: Replace chicken with 2 cups cooked black beans and add 1 roasted poblano pepper, diced. Consider adding 1/2 teaspoon smoked paprika for depth.
• Low-Fat / Higher-Protein: Swap sour cream for nonfat Greek yogurt and use low-fat cream cheese. Use shredded chicken breast for lean protein.
• Spicy Verde Casserole: Stir in 1/2 cup salsa verde and a diced jalapeño for a tangy, spicy twist; top with a mix of pepper jack and Monterey Jack.
• Gluten-Free Crunch: Use certified gluten-free tortilla chips or crushed roasted pepitas (pumpkin seeds) for the topping.

All Your Questions Answered
Q: Can I make this ahead?
A: Yes — assemble and refrigerate (unbaked) for up to 24 hours; bake when ready, adding a few extra minutes if chilled.

Q: What if my casserole is too watery?
A: Drain canned corn well and thaw/fold out excess liquid from frozen corn. If the filling is loose, bake uncovered to allow excess moisture to evaporate.

Q: How can I reduce sodium?
A: Use reduced-sodium mayo, low-sodium cheeses, and rinse canned corn. Taste and hold back extra salt until after baking.

Q: Can this be made dairy-free or vegan?
A: Yes — use vegan cream cheese, vegan sour cream (or blended silken tofu), and a vegan cheese substitute. Swap chicken for smoked tofu or jackfruit for texture.

Q: Is there a stovetop version?
A: You can assemble the filling in a skillet, top with chips and cheese, then place under a broiler briefly to brown; watch closely so the topping doesn’t burn.

Conclusion

Give this Street Corn Chicken Casserole a try the next time you want something that’s comforting, bold, and easy to scale for a crowd. If you enjoy exploring variations, you might like the flavor direction of the Mexican Street Corn Casserole (with Chicken!) – Real Food Whole Life, or the more compact, skillet-style approach in the One Skillet Street Corn Chicken Enchilada Bake.

If you make it, share a photo and tell me which twist you tried — I love hearing how you put your stamp on a recipe.