Street Corn Chicken Casserole: Creamy, Cheesy, and Anything but Boring!

Hey there, sweet friend. I just want to say thank you for being here. Every time you stop by, it feels like we’re cooking together in my kitchen—and that makes my heart happy. Today, I’m sharing a dish that brings BIG flavor with very little effort: Street Corn Chicken Casserole.

Inspired by the bold, creamy, slightly spicy charm of Mexican street corn, this casserole turns humble ingredients into a crave-worthy, comforting meal that’ll have everyone asking for seconds (and thirds!). I promised you versatile, and here’s proof!

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Overview of Recipe Content

What Is Street Corn Chicken Casserole?

Think juicy shredded chicken tossed with sweet corn, creamy mayo and Greek yogurt, tangy lime, and that irresistible smoky chili flavor. All baked to bubbly perfection under a cheesy golden crust. It’s basically your favorite elote, transformed into a dinner that feeds the whole family.

Why You’ll Fall in Love with This Recipe

• One pan wonder: easy prep, even easier cleanup

• Full of flavor: smoky, creamy, tangy, and satisfying

• Flexible: great with rotisserie chicken, frozen corn, and whatever cheese you’ve got

• Make-ahead friendly: perfect for meal prepping or freezer stocking

• Kid-approved and potluck-perfect: seriously, people ask for this recipe

The Taste? Oh My Goodness…

Creamy, a little spicy, slightly sweet, deeply savory… the flavors wrap around you like a cozy blanket. The cheese gets golden and gooey, the lime brings it to life, and that hint of chili powder? Chef’s kiss!

Benefits of This Recipe

• High in protein

• Can be made gluten-free

• Customizable with pantry staples

• No fancy tools required

• Comfort food with a twist!

savorysplash

Street Corn Chicken Casserole

This bold, cheesy casserole captures all the magic of Mexican street corn — creamy, tangy, and a little smoky. Perfect for weeknight dinners, meal prep, or potlucks!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican-Inspired

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 cups cooked shredded chicken (rotisserie recommended)
• 3 cups sweet corn (frozen, canned, or fresh)
• 1 cup plain Greek yogurt or sour cream
• 1/3 cup mayonnaise
• 1 1/2 tsp chili powder (divided)
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 lime, juiced (plus wedges for serving)
• 3/4 cup crumbled cotija or queso fresco (or feta)
• 3 tbsp chopped cilantro (plus more for garnish)
• 1 1/2 cups shredded Monterey Jack or cheddar cheese

See also  Gooey Mozzarella Biscuit Bombs

Equipment

• Large mixing bowl
• 9×13-inch casserole dish
• whisk or fork
• Measuring spoons
• Spatula or spoon
• Aluminum foil

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13" casserole dish and set aside.
2. In a large mixing bowl, whisk together Greek yogurt, mayo, lime juice, garlic powder, 1 tsp chili powder, and salt until smooth.
3. Add corn, shredded chicken, half the cotija, half the shredded cheese, and cilantro to the bowl. Stir until well combined.
4. Pour the mixture into the prepared casserole dish. Spread it evenly.
5. Top with remaining shredded cheese and cotija. Sprinkle the remaining 1/2 tsp chili powder over the top.
6. Cover with foil and bake for 30 minutes.
7. Uncover and bake another 10–15 minutes, until golden and bubbly on top.
8. Let it cool for 5 minutes. Squeeze with fresh lime and garnish with extra cilantro before serving.

Nutrition

Calories: 310kcalCarbohydrates: 14gProtein: 22gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 540mgPotassium: 340mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 220mgIron: 1.3mg

Notes

Prep it ahead, freeze it, or make it vegetarian with black beans! Top with lime juice and fresh cilantro for a flavor-packed finish. Serve with chips, tortillas, or a crisp salad.

Tried this recipe?

Let us know how it was!

Ingredients

Here’s what you’ll need to make this magic:

• 3 cups cooked, shredded chicken (rotisserie works great!)

• 3 cups sweet corn (frozen, canned, or fresh)

• 1 cup plain Greek yogurt or sour cream

• ⅓ cup mayonnaise

• 1½ tsp chili powder (divided)

• 1 tsp garlic powder

• 1 tsp kosher salt

• Juice of 1 lime (plus more wedges for serving)

• ¾ cup crumbled cotija or queso fresco (or feta if needed)

• 3 tbsp chopped cilantro (plus extra for topping)

• 1½ cups shredded Monterey Jack or cheddar cheese

Tools You’ll Need

• Large mixing bowl

• 9×13” casserole dish

• Whisk or fork

• Measuring spoons

• Spatula or spoon

• Aluminum foil (for baking)

Ingredient Additions & Substitutions

• Chicken: Use turkey, ground beef, or black beans for a vegetarian option

• Cheese: Mix up the cheese with pepper jack or mozzarella

• Corn: Grilled corn off the cob? YES please!

• Heat: Add jalapeños, hot sauce, or a sprinkle of cayenne

• Extras: Black beans, red bell peppers, or chopped green onions for texture and color

How to Make Street Corn Chicken Casserole

Step-by-Step Instructions

1. Preheat your oven to 375°F.

2. In a large bowl, whisk together Greek yogurt, mayo, lime juice, garlic powder, 1 tsp chili powder, and salt.

3. Fold in the corn, chicken, half of the cotija cheese, half of the shredded cheese, and cilantro. Mix well.

4. Pour the mixture into a greased 9×13″ baking dish.

5. Sprinkle the remaining shredded cheese and cotija cheese on top.

6. Dust with the remaining ½ tsp chili powder.

7. Cover with foil and bake for 30 minutes.

8. Remove foil and bake for 10-15 minutes more, until bubbly and golden.

9. Let it cool slightly. Squeeze fresh lime juice and sprinkle with extra cilantro before serving!

What to Serve with This Casserole

• A crisp green salad with lime vinaigrette

• Tortilla chips for scooping (highly recommended!)

• Warm flour or corn tortillas

• Sliced avocado or a drizzle of crema

• A refreshing agua fresca or margarita if you’re feeling festive!

Tips for Success

• Use room temperature dairy to help everything blend smoothly

• Drain your corn well to avoid extra moisture

• Cover the casserole for the first bake so it stays creamy, then uncover to get that dreamy cheesy top

• Want to prep ahead? Assemble the dish the night before and refrigerate until ready to bake!

Storage Instructions

• In the fridge: Store leftovers in an airtight container for up to 3 days

• In the freezer: Freeze unbaked (wrapped well) up to 2 months. Bake from frozen with an extra 15–20 minutes

• To reheat: Pop it in a 350°F oven or microwave individual portions

Frequently Asked Questions (FAQ)

Can I use canned chicken?
Yes! Just drain it well and fluff it before mixing.

Is it spicy?
It has a mild kick. Add jalapeños or more chili if you love the heat.

Can I make it dairy-free?
Use dairy-free yogurt, mayo, and cheese alternatives. Just watch for added sweetness in some substitutes.

Do I have to use lime juice?
The lime brightens the whole dish, but you can sub with lemon or a splash of vinegar in a pinch.

Conclusion

Street Corn Chicken Casserole is everything a weeknight dinner should be: easy, cozy, and bursting with flavor. It brings people to the table, keeps them coming back, and just might make you a casserole believer if you aren’t already.

Whether you’re meal prepping, feeding a crowd, or simply craving a cheesy, creamy dinner that doesn’t require a ton of effort—this one’s a keeper.

More Recipes You Might Love

• Cheesy Jalapeño Chicken Bake

• Honey-Lime Grilled Chicken Thighs

• Mexican-Inspired Chicken Soup

• Creamy Southwest Pasta Salad

Interactive Corner 💬

I love seeing your kitchen wins! If you try this recipe, leave a review, snap a pic, and tag it on Pinterest or your favorite socials. Your version might just inspire someone else’s dinner!

Nutritional Info (Approximate per serving)

• Calories: 310

• Protein: 22g

• Carbs: 14g

• Fat: 18g

• Fiber: 2g

• Sugar: 3g

Thanks again for cooking with me. Until next time—keep it flavorful, fun, and full of heart. ❤️

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