Street Corn Chicken Casserole

This creamy street corn chicken casserole recipe is my go to for quick, satisfying weeknight dinners packed with bold Mexican flavor in under an hour. With just 10 minutes of prep and a single pan, you get juicy chicken, sweet corn, and melty cheese baked together until golden, making this street corn chicken casserole both ultra comforting and incredibly easy for busy nights or cozy weekends.

When I first tried this street corn chicken casserole with peak season sweet corn, it instantly became a family favorite request for any fun or cozy dinner. I love how the dish captures the craveable taste of classic elote but turns it into a one dish meal that’s creamy, tangy, and just a little bit spicy for true comfort food that disappears fast at my table.

Gather Your Ingredients

• Boneless, skinless chicken breasts: Opt for plump, even sized chicken for quick, uniform baking. Trim away excess fat for juicy, tender bites and substitute boneless thighs if juicier chicken is preferred.
• Sweet corn: Fresh corn adds crunch and sweetness, but canned (drained) or frozen (thawed) corn keeps this casserole easy and accessible all year. Try grilled fire roasted corn for a smoky twist.
• Lime juice: Freshly squeezed lime wakes up all the Mexican street corn flavors and balances the richness. Substitute bottled only if necessary, but fresh gives the brightest zing.
• Chili powder: Adds warmth and classic street corn flavor. Use a fresh jar for best color and aroma or experiment with smoked paprika for depth.
• Salt and black pepper: Essential for seasoning both the chicken and sauce, ensuring every element is well flavored in each bite.
• Shredded Monterey Jack cheese: Melts smoothly for a perfect bubbly topping. Mexican blend or pepper jack works for more flavor, or swap in vegan cheddar for dairy free needs.
• Mayonnaise: Adds creamy richness and helps spices cling to corn and chicken. Use full fat for smoothest texture or light mayo for a lighter casserole.
• Sour cream: Provides tang and velvety texture to the corn sauce. Greek yogurt is a great sub for extra protein and lightness.
• Garlic powder: Brings savory, umami undertones throughout the sauce. Choose granulated for even mixing and consistent taste.
• Cotija or feta cheese (optional): Sprinkle on top before baking for extra tangy flavor and authentic elote style. Adds a salty finish that complements the creamy baked chicken.

How to Make Street Corn Chicken Casserole

Prep the Chicken for Tender Juiciness:

Pat chicken breasts dry, then slice in half horizontally or gently pound to even thickness using parchment to ensure quick, even cooking. Season generously on all sides with salt and pepper. This keeps the chicken moist and lets the flavors soak in fully during baking.

Create the Lively Street Corn Sauce:

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until smooth and creamy. Fold in the corn so every kernel is coated. Taste and adjust seasoning; the mixture should be tangy and just a little spicy. Fresh lime and good chili powder are key here for authentic character.

Assemble the Casserole Layers:

In a greased 9x13 inch baking dish, arrange chicken pieces in a single layer with spaces between so sauce can flow around each piece. Spread the creamy corn mixture evenly over the chicken, making sure every fillet is generously topped for maximum flavor and juiciness.

Add the Cheese for Melted Perfection:

Sprinkle shredded Monterey Jack evenly across the casserole. Cheese will melt and bubble into the street corn sauce, creating a golden, irresistible crust. For even more traditional elote flavor, mix in a handful of crumbled cotija cheese at this stage or dust lightly with additional chili powder.

Bake Until Bubbling and Golden:

Cover the dish tightly with foil and bake at 375°F for 25 minutes to gently steam and cook through without drying. Remove foil and bake another 10 to 15 minutes until cheese is bubbling and edges are lightly browned. Chicken should register 165°F in the thickest part for perfect doneness and juiciness.

Check and Rest for Maximum Moisture:

Allow the casserole to rest, uncovered, for 5 minutes before serving for the cheese to set and juices to distribute. If excess liquid remains, let it stand a few more minutes to thicken. This step is crucial for creamy, non watery servings every time.

The time I added smoked paprika and grilled corn, my family could not stop raving about the smoky depth and vibrant flavor. We love squeezing a little extra lime and a pinch of chili flakes before serving—tiny upgrades that make the whole meal really special. This simple casserole was also the first recipe my kids asked to pack for school lunches because it tastes amazing even reheated.

Smart Swaps and Variations

If you want to put a new twist on your street corn chicken casserole, substitute Greek yogurt for the sour cream for extra protein or try vegan mayo and plant based cheese for a completely dairy free meal. Add diced bell peppers or zucchini to the corn mixture for more color and nutrition. For authentic elote style, sprinkle cotija or feta on top before baking—perfect for anyone who loves a salty, cheesy finish.

How to Store and Reheat Street Corn Chicken Casserole

To keep your street corn chicken casserole fresh, let it cool to room temperature before tightly covering or transferring into shallow containers for best results. Refrigerate leftovers up to 3 days or freeze in airtight containers for as long as 3 months. Thaw frozen portions overnight in the fridge, then reheat individual servings in the microwave for 1 to 2 minutes or bake covered with foil at 350°F for 15 minutes. Stirring in a tablespoon of milk can help refresh the sauce if it seems thick after reheating.

What to Serve with Street Corn Chicken Casserole

Serve your casserole with simple sides that do not overpower its bold, creamy flavor—cilantro lime rice, crisp green salads with avocado, or roasted sweet potatoes are all great choices. When entertaining, offer tortilla chips with guacamole or pico de gallo for a festive spread. For special meals, garnish each plate with fresh lime wedges or chopped cilantro to brighten every bite and provide a pretty, colorful finish.

Nutritional Benefits

This street corn chicken casserole packs protein from tender chicken and Monterey Jack cheese with hearty fiber from corn, making it a balanced dinner the whole family can feel good about. It is naturally gluten free, and easy adaptations make it friendly for dairy free or lighter eating. Each portion hits around 500 calories and 25 grams of protein, providing fullness and lasting energy for busy days.

Recipe Success Tips

If your casserole turns out watery, let it sit uncovered for a few extra minutes after baking to thicken the sauce naturally. Check chicken with an instant read thermometer and remove from oven once it hits 165°F to prevent drying out. For a beautiful golden finish, broil the top for 1 to 2 minutes at the end—but watch closely so the cheese does not burn.

This street corn chicken casserole is my favorite shortcut to bold Mexican flavor in under an hour, with creamy, cheesy comfort guaranteed. Try this recipe soon and see why it has quickly become a staple at our family table!

Common Questions About This Recipe

→ Can frozen corn substitute for fresh?

Yes, simply thaw frozen corn before mixing it with the other ingredients for even baking.

→ How do I ensure the chicken stays moist?

Slice or pound the chicken evenly and avoid overbaking; covering during initial baking helps retain moisture.

→ Can I use different cheese types?

Monterey Jack or Mexican blends melt best, but cheddar or pepper jack can be substituted for a flavor twist.

→ Is this dish suitable for meal prep?

Yes, assemble ahead and refrigerate until ready to bake or reheat leftovers for up to three days.

→ What sides pair well with this casserole?

Try serving with green salad, rice, black beans, or warm tortillas for a complete meal.